Beets are a darling among chefs these days, and that’s good news for your health. These jewel-toned root veggies contain powerful antioxidants with anti-inflammatory benefits that may help prevent and even fight cancer. We use pretty-in-pink candy stripe beets here, in honor of Breast Cancer Awareness Month, but any variety will work. We even use the tender beet greens for added color, flavor and nutritional punch. If your beets don’t have greens attached, substitute baby arugula or spinach.

Prep time: 15 minutes | Cook time: 45 minutes


1 (1-pound) bunch candy stripe (Chioggia) baby beets with greens attached

4 La Tortilla Factory Low Carb, High Fiber Traditional Flour Tortillas

1 1/2  cups (6 ounces) shredded part-skim mozzarella cheese

1/2 cup crumbled blue cheese

Cooking spray


Preheat oven to 400 degrees F.

Cut beets from greens, reserving greens. Wash beets and place in a small ovenproof dish. Add ½ inch water. Cover tightly with foil and bake 35-40 minutes or until tender enough to pierce with a sharp knife. Let stand until cool enough to handle. Rub off skins, and thinly slice beets.

Strip beet greens from stems and wash thoroughly. Coarsely chop greens. Measure 1 cup chopped greens. (Reserve remaining greens for another use — they’re a delicious side dish sautéed in olive oil with a little salt and pepper.)

Heat a griddle or nonstick skillet over medium heat. Lay 2 tortillas on a work surface. Top each with 1/2 cup mozzarella. Layer each evenly with beets, greens and blue cheese. Top evenly with remaining 1/4 cup mozzarella and tortillas.

Spray griddle or pan with cooking spray. Add 1 quesadilla to pan. Cook 2 minutes or until lightly browned. Using a large spatula, carefully flip and cook 2 minutes on second side. Remove to work surface, and repeat with remaining quesadilla. Cut each quesadilla into quarters; serve immediately.

Number of Servings: 4

Calories: 290| Total fat: 14 grams | Total (net) carbohydrates: 15 grams | Dietary fiber: 12 grams | Protein: 20 grams