Beets Meatless Monday-Washington Post

[Guest guest]

I love beets.  Grated raw or cooked.  This does look like a great recipe.

Donna

 

 

 

 

 

 

When the stars aint shinin bright, and you fill like you've lost your way

When the candle lights of home, burn so very far away

Well you got to let your soul shine, just like my daddy used to say

He used to say soul shine

Its better than sunshine

Its better than moonshine

Damn sure better than rain

source: Allman Brothers/Gov't Mule - Soulshine

 

--- On Tue, 11/18/08, vikkids <vikkids wrote:

 

vikkids <vikkids

Meatless Monday-Washington Post

 

Tuesday, November 18, 2008, 8:38 AM

 

 

 

 

 

 

This recipe was posted in the Washington Post. I plan to fix this

for my mom next time she visits. She really enjoys beets. Thought

I'd pass it on.

 

Thanks

 

Vikki

 

Meatless Monday: Meet the Beet Quesadilla

 

Grilled Veggie Quesadillas

From chef Devra Gartenstein, Seattle, Wash.

 

Ingredients

1 tablespoon canola oil

 

½ onion, thinly sliced

 

1 unpeeled beet, very thinly sliced

 

1 cup thinly sliced green cabbage

 

1 zucchini, thinly sliced

 

1 bunch Swiss chard, chopped (I omitted the stems, as I found they

didn't soften quickly enough, but this is a personal preference)

 

1 teaspoon chili powder, mild or hot

 

½ teaspoon ground cumin

 

½ teaspoon dried oregano

 

½ teaspoon salt

 

2 tablespoons water

 

Cooking spray

 

6 tomato- or spinach-flavored 8-inch flour tortillas

 

1 heaping cup grated Monterey jack or cheddar cheese

 

Other veggie options depending on season and cook's preference:

Carrot rounds, lacinato kale, sliced mushrooms, parsnips, red bell or

serrano peppers

 

Method

Heat oil in a 10-inch skillet. (I had great results using a wok.) Add

onion and beet, and cook on medium-high heat for 2 to 3 minutes,

stirring often. Then add cabbage and zucchini and cook for 3 minutes

longer.

 

Add chard, chili powder, cumin, oregano, salt and water, and cook for

another 2 to 3 minutes or until the vegetables are soft and all the

water has evaporated.

 

Transfer the cooked vegetables from the skillet to a bowl, then wash

and dry the skillet. (Because I used a wok, I used an additional pan

on a second burner.) Heat clean skillet on a medium-low flame and

spray it with cooking spray.

 

Lay a tortilla in the pan, then spread about 2 tablespoons of cheese

over half over the tortilla. Cover the cheese with 2 to 3 heaping

tablespoons of the cooked vegetables. Spread another tablespoon of

cheese over the vegetables, then fold the tortilla in half and flip

it with a spatula. Cook for 1 to 2 minutes on each side, until the

tortilla is nicely browned and the cheese is melted through.

 

Repeat with the remaining tortillas, cheese and vegetables. Cut each

quesadilla into 4 wedges with a knife or pizza cutter.

 

Makes six servings.

 

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