Beet + Monterey Jack Quesadillas - Ends + Stems with Chef Alison

Ingredients

• 1 bunch Beet
• 1 bunch Beet Greens (from the bunch of beets, if they aren't attached sub a leafy green of your preference)
• 1 Tablespoon Kosher Salt (divided)
• 1 Red Onion (very thinly sliced)
• 3 Tablespoons White Vinegar (distilled white, or white wine vinegar is ok)
• 1 ⁄ 4 can Water
• 1 teaspoon White Sugar
• 6 ounces Monterey Jack Cheese (shredded)
• 8 Flour Tortillass (8 inches, or whichever you prefer)
• 3 Tablespoons Unsalted Butter
• 2 Tablespoons Canola Oil
• 1 Avocado
• 1 ⁄ 2 bunch Cilantro