Roasted Beet Noodles with Pesto and Kale
A great option for a side or a refreshing snack!
Olive oil cooking spray
Salt and pepper
(ground, for pesto)
Extra virgin olive oil
Pine nuts, dried
(minced, for pesto)
Preheat the oven to 425 degrees F. Spiralize the beet (s) using a spiralizer On a baking sheet, spread out the beet noodles and coat with cooking spray, and season with salt and pepper. Bake beet noodles for 5-10 minutes or until beets are cooked to al dente or your preference in doneness. 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. 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
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
Calories from fat
Calories from saturated fat
Pygal 11% 408.6646057444787 112.06386265617624 83% 369.47652586283164 282.1166975503798 7% 361.48843882999137 109.22480193523872 11% 83% 7% Carbohydrates Fat Protein