Roasted Orange & Beet Noodle Pasta with Honey Walnuts & Crispy Baked Kale
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 1
- For the vinaigrette:
- juice from 1/4 of a large lemon
- one crank of the salt grinder
- two cranks of a pepper grinder
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1.5 tbsp orange juice
- 1/2 tsp country dijon mustard
- For the rest:
- olive oil cooking spray
- 1 large orange peeled and sliced into fourths or eighths
- 1 cup of roughly chopped kale leaves stems removed
- olive oil to drizzle
- 1 large beet peeled, Blade C
- a handful of walnuts
- raw honey to drizzle
Preheat the oven to 375 degrees. In a baking tray lightly coated with cooking spray, place in the orange slices on one side and the kale on the other. Lightly coat the kale with the cooking spray and season with pepper. Set the timer for 20 minutes. After 10-12 minutes, remove the kale from the baking tray and set aside. Place the baking tray with the oranges back into the oven.
In another baking tray, place the beet noodles and drizzle lightly with olive oil. Season with salt and pepper and roast in the oven for 10-15 minutes.
While the oranges and beets are roasting, assemble your vinaigrette. Place all ingredients into a bowl and whisk together. Place in the refrigerator.
5 minutes before the oranges are done, place the walnuts on the side of the baking tray that used to hold the kale. Drizzle lightly with honey and toss carefully with tongs. Let roast for the remaining 5 minutes and take out with the oranges.
When the beet noodles are done (should be done with the oranges or have another 5 minutes left), place them in a bowl and top with the orange slices, walnuts and kale. Drizzle the vinaigrette over. Enjoy!