Roasted Beet Noodles with Pesto and Kale

Roasted Beet Noodles with Pesto and Kale

A great option for a side or a refreshing snack!
Health Rating
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.

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



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

Recipe from:
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