My editor recently asked me to think about subtitles for my cookbook. Let me tell you, being concise for this subtitle is much harder than writing a book. I think I sat for at least five minutes straight, with no words on my paper, just thinking.
I’ll chalk it up to being so passionate that word vomit comes way too easily when talking about spiralizing.
So, I started writing down buzz words (per my editor’s suggestion) which should help put together the subtitle for the book (named Inspiralized, of course!) Then, I started thinking about what spiralizing means and of course, what Inspiralized means.
Basically, I was doing a lot of thinking and what I came to realize is so important about spiralizing is that it’s not complicated. It’s easy. It’s simple. Unlike with regular pasta, you don’t need to add too many ingredients to a spiralized vegetable dish to make it “exciting,” because it’s innately exciting!
Since your base “spaghetti” is already a vegetable, there’s already flavor packed into every bite. All you need is a sauce and maybe a dusting of cheese or some other small accent legume, veggie or nut, such as some spinach or some peas.
When I was thinking all about this, I kept thinking in my mind, “All you need is some pesto!” I went to the kitchen, used a flavorful vegetable noodle (beet) and tossed it with some vegan pesto sauce and threw in some baby kale for a bit of crunch and earthiness.
The result? I mean – SO good, for such little effort. This meal comes together so effortlessly and can be easily customized, depending on your appetite. If you’re having dinner and want a bit more protein, you can toss in some chicken, some chickpeas, some bacon or even top with a fried egg.
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.
While you’re roasting the beet noodles, just combine the ingredients for the pesto and once the noodles are done roasting (took 6 minutes for me to get the al dente consistency), just toss them with the kale and pesto and voila – you’re ready to eat!
I wrote, made and ate this recipe on Friday, while I was pinning wedding dress ideas, in preparation for my trip to Kleinfeld’s on Sunday (more to come on that later this week!)
What is your favorite type of pesto?
Nutritional Information & Recipe
Roasted Beet Noodles with Pesto and Baby Kale
10 minPrep Time
15 minCook Time
25 minTotal Time
2 medium beets, peeled, Blade C, noodles trimmed
olive oil cooking spray
2 cups baby kale
For the pesto:
3 cup basil leaves, packed
¼ cup of pinenuts
¼ cup of olive oil
½ tsp grinded sea salt
¼ tsp grinded pepper
1 large clove of garlic, minced
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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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals