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Roasted Beet Noodles with Pesto and Kale

9 25 293
Ingredients Minutes Calories
Prep Cook Meals
10 min 15 min 2
Roasted Beet Noodles with Pesto and Kale
Health Highlights
Dinner on Tuesday
Leftovers: Dinner on Friday

Ingredients for 2meal

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2 cup Basil, fresh (for pesto)
1 1/3 beet(s) Beets, raw (peeled, spiralized)
0.17 tsp Black pepper (for pesto)
2 2/3 tbsp Extra virgin olive oil (for pesto)
1/2 tsp Extra virgin olive oil
2/3 clove(s) Garlic (minced)
1 1/3 cup Kale
2 2/3 tbsp Pine nuts, dried (for pesto)
1/3 tsp Sea Salt (ground, for pesto)

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.

Nutrition Facts

Per Portion

Calories 293
Calories from fat 242
Calories from saturated fat 29.2
Total Fat 26.9 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 15.9 g
Cholesterol 0
Sodium 463 mg
Potassium 524 mg
Total Carbohydrate 10.0 g
Dietary Fiber 4.5 g
Sugars 4.6 g
Protein 5.0 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 1.4

Energy sources


Pygal11%408.6926792933082112.0735708294914983%369.4448045288389282.112859834616767%361.4906361260688109.2243277555785611%83%7%CarbohydratesFatProtein

Meal Type(s)





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