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 for more texture and flavor. Plus, it’s elegant, whole, unprocessed and fresh.
Roasted Beet Noodles With Pesto and Baby Kale [Vegan]
Calories
365
Serves
3
Cooking Time
15
Ingredients
- 2 medium beets, peeled, Blade C, 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
Preparation
- 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.
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Beet Recipes - Kale
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Nutritional Information
About The Author
Alissandra Maffucci
See My RecipesAlissandra Maffucci is an enthusiastic home cook and blogger at Inspiralized. Inspiralized offers a creative new twist on healthy eating, using a spiralizer to create noodles out of vegetables. The blog features daily recipes and inspirational content dedicated to this culinary concept. Ali has a penchant for yummy food and hopes to inspire everyone to spiralize and start eating clean, healthily, and creatively.
Helen something to do with all that leftover beetroot?
It appears that the pesto ingredients are missing from this recipe?