Roasted Beet Noodles with Pesto and Kale

10 25 295
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 3
Roasted Beet Noodles with Pesto and Kale
Health Rating
A great option for a side or a refreshing snack!


2 beet(s) Beets, raw (peeled, spiralized)
3/4 tsp Olive oil cooking spray
1 dash Salt and pepper
1 dash Black pepper (for pesto)
1/2 tsp Sea salt (ground, for pesto)
3 cup Basil, fresh (for pesto)
1/4 cup Extra virgin olive oil (for pesto)
1/4 cup Pine nuts, dried (for pesto)
1 clove(s) Garlic (minced, for pesto)
2 cup Kale


  1. Preheat the oven to 425 degrees F.
  2. Spiralize the beet (s) using a spiralizer
  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, create the pesto by combining the black pepper, ground sea salt, fresh basil, extra virgin olive oil, dried pine nuts, and minced garlic into a food processor and pulse until creamy. Taste and adjust, if needed.
  6. Once beets are cooked, toss with pesto and kale. 
Serve and enjoy! 


Click here for an inexpensive spiralizer 

For additional protein 

add shrimp or chicken

For vegan protein 

add chickpeas or other beans

Nutritional Highlights


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

Nutrition Facts

Per Portion

Calories 295
Calories from fat 233
Calories from saturated fat 33
Total Fat 25.9 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 16.3 g
Cholesterol 0
Sodium 490 mg
Potassium 527 mg
Total Carbohydrate 12.6 g
Dietary Fiber 4.0 g
Sugars 3.8 g
Protein 4.8 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 1.4

Energy sources