Beet, Kale, Spring Onion and Goat Cheese Quesadillas
1 package whole wheat tortillas
3 medium beets
1 bunch Russian Red Kale (or sub any variety Kale)
3 spring onions
1 1/2 cups goat cheese, crumbled
Preheat oven to 375 degrees. Trim beet tops. Drizzle beets with olive oil and wrap in foil. Roast in oven for 45 to 60 min, until tender. Let cool. Then peel, halve and slice in 1/4 inch slices. Set aside.
Trim kale, then slice 1/2 inch thick. Heat 1 Tbsp. olive oil in sauté pan over medium heat. Add kale and cover for 1 minute. Remove lid and continue cooking for another 2 min. (You want the kale to be a little crisp.) Sprinkle with sea salt. Set aside.
Slice your spring onions any dern way you want to.
Next, for the "Doy!" part. Heat griddle on medium heat. Spray with oil. On half a whole wheat tortilla, layer goat cheese, sliced beets, kale and onion. Sprinkle with salt/pepper.