Roasted Beet Noodles with Pesto and Kale

Roasted Beet Noodles with Pesto and Kale

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 3


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


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 305
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 464 mg
Potassium 590 mg
Total Carbohydrate 12.6 g
Dietary Fiber 3.9 g
Sugars 3.8 g
Protein 5.3 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 1.4

Energy sources

Recipe from:
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