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Roasted Beet Noodles with Pesto and Baby Kale

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 3

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
  • ¼ cup of pinenuts
  • ¼ cup of olive oil
  • ½ tsp grinded sea salt
  • ¼ tsp grinded pepper
  • 1 large clove of garlic minced

Instructions

  • 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.