First of all, I’d like to let you know that Jen and I are starting a small baked goods etc. endeavor called Food for Thought. We bake delicious things for you (such as pictured below), you pay us modest sums of money (amount yet to be determined). Perhaps you teach at UofC and want to bring something delightful to your students on the last day of class (surefire way to get good evaluations)? Or maybe you have a meeting and want your participants to be well satiated for maximum paying-attention potential? That’s when you should call us.
We are especially good at delivering to UofC people on campus and in Hyde Park, but can do all of Chicago, pretty much. FREE delivery! By me! Email UofCfoodforthought – at – gmail – dot – com to enquire.
OK on to beets. If you know me, you probably know I am a beet fanatic. But put them in a quesadilla and we are talking a whole new level of happy taste buds. This was a collaborative invention by me and Johanna. Her additions were the goat cheese and the arugula. The combo: pure brilliance.
4 small beets or 2 large, peeled and diced
salt and pepper
1/2 onion, peeled and diced
approx. 2 1/2 oz. goat cheese
approx. 1 oz. blue cheese
2 handfuls of arugula
2 tsp. aged balsamic vinegar
Preheat oven to 425.
Place beets on a cookie sheet in a single layer and cover in olive oil, salt, and pepper. Roast for about 25 minutes, or until cooked through.
Place about 2-3 tbsp. of oil in a heavy-bottomed pan over medium heat, then add onions. Sprinkle with salt and pepper. Cook them slowly, gently until caramelized. Set aside.
Assemble quesadillas in layers: tortillas, beets, onions, goat cheese, blue cheese, arugula, and a sprinkling of good, aged vinegar. Top with the other tortilla.
I used a panini press for this next part, but you could easily use a skillet: Heat oil over med-high until it is warm. Slide the quesadilla into the pan, and let it cook for a few minutes, maybe 3–5, until the bottom tortilla is beautifully golden brown. Carefully flip the quesadilla onto the other side and let it cook for a minute. Cover with a pot top or a plate so that the cheese melts. Remove the quesadilla and serve warm.