What's the best way to ensure the beet noodles are cooked perfectly?

Roast the beet noodles in an oven preheated to 425 degrees Fahrenheit for 5-10 minutes, or until they reach your preferred al dente doneness.

Can I make the pesto ahead of time?

Yes, you can combine all the pesto ingredients-basil, pine nuts, olive oil, sea salt, pepper, and minced garlic-in a food processor and pulse until creamy, then store it until ready to toss with the cooked beets.

What kind of kale should I use for this recipe?

The recipe specifically calls for 2 cups of baby kale, which is tossed with the cooked beet noodles and pesto at the end for freshness and color.

How should I store any leftover Roasted Beet Noodles with Pesto and Baby Kale?

This dish is best enjoyed fresh, as the baby kale will wilt and the pesto may oxidize over time. Store any immediate leftovers in an airtight container in the refrigerator for up to one day.

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Roasted Beet Noodles With Pesto and Baby Kale
[Vegan]

AM By: Alissandra Maffucci

Author Bio

Alissandra Maffucci is an enthusiastic home cook and blogger at Inspiralized. Inspiralized offers a creative new... Read More

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A vibrant bowl of roasted beet noodles tossed with bright green basil pesto and fresh baby kale, garnished with a few pine nuts.

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Roasted Beet Noodles With Pesto and Baby Kale [Vegan]

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Vegan

A creamy vegan pesto sauce over roasted beet noodles with some baby kale for a bit of crunch and earthiness. This meal comes together so effortlessly and can be easily customized, depending on your appetite. The beet really pairs well with the pesto here and the kale ties everything together... Read More

Ingredients You Need for Roasted Beet Noodles With Pesto and Baby Kale [Vegan]

2 medium beets, peeled, noodles trimmed
olive oil cooking spray
2 cups baby kale

For the pesto:

3 cup basil leaves, packed
1/2 cup of pinenuts
1/4 cup of olive oil
1/2 teaspoon grinded sea salt
1/4 teaspoon grinded pepper
1 large clove of garlic, minced

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How to Prepare Roasted Beet Noodles With Pesto and Baby Kale [Vegan]

Set the oven to 425 degrees. On a baking sheet, spread out the beet noodles and coat with cooking spray and season with salt and pepper. Bake for 5-10 minutes or until beets are cooked to al dente or your preference in doneness.
While the noodles cook, combine all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if needed.
Once beets are cooked, toss with pesto and the kale. Serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Richey Tornambe says:

December 30, 2017 at 12:45 pm

Helen something to do with all that leftover beetroot?
Janet says:

December 30, 2017 at 7:19 am

It appears that the pesto ingredients are missing from this recipe?