| Prep | Cook | Ready in | Servings | |
| 10 min | 15 min | 25 min | 3 |
| 3 cup | Basil, fresh (for pesto) |
| 1/4 tsp | Black pepper (for pesto) |
| 1/4 cup | Extra virgin olive oil (for pesto) |
| 1/2 tsp | Sea salt (ground, for pesto) |
| 1/4 cup | Pine nuts, dried (for pesto) |
| 2 beet(s) | Beets, raw (peeled, spiralized) |
| 1/4 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (minced) |
| 2 cup | Kale |
1. Preheat the oven to 425 degrees.
2. Spiralize the beet using a spiralizer - you can find this at your local Walmart or other home stores
3. On a baking sheet, spread out the beet noodles and coat with cooking spray and season with salt and pepper.
4. Bake beet noodles for 5-10 minutes or until beets are cooked to al dente or your preference in doneness.
5. 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.
6. Once beets are cooked, toss with pesto and the kale. Serve.
| Meat Alternative | 0.3 |
| Vegetables | 1.4 |
For additional protein
add shrimp or chicken
For vegan protein
add chickpeas or other beans
Nutritional Highlights
Beets
are a great source of fiber, folate, potassium, iron and vitamin C and have been associated with many health benefits including improved blood flow and increased energy
