Roasted Beet Noodles with Pesto and Baby Kale
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 3
- 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.