Sweet Beet & Goat Cheese Pita-dilla

I'm always in search of new things to do with beets (and kale and celeriac) and for some reason, I had mexican on the mind. So I googled 'beet quesadilla.' While I didn't find a recipe, I did find a scrumptious and inspiring image on flickr.

Adam says this is almost dessert. Sweetness can be adjusted to your liking.

• 2-3 large beets, 4-5 small beets, cooked with your preferred method, peeled, and chopped into chunks.
• sausage or chicken sausage or other meat or protein (optional)
• 4 pitas
• honey or maple syrup or agave nectar syrup (I used Trader Joe's Apple Chicken Sausage)
  
• cinnamon
• allspice
• cloves
• goat cheese

While the beets are cooking, cut the pitas in half and spread goat cheese on the inside.

If you are using meat, lightly oil a pan and sauté the sausage over medium heat. When the sausage starts to cut through (before it browns), add some cinnamon, allspice, cloves, and maple syrup.

When the beets have finished cooked, puree them in a food processor or blender. Add a dash of cinnamon, allspice, and cloves, and a drizzle of maple syrup and run through the food processor again.

Mix the beets and sausage and scoop into the cheese lined pita halves. Place pita-dillas on a pan, sprinkle with goat cheese, and bake in the oven or toaster oven until the pitas become crisp (5 minutes or so).