Roasted Beet Noodles with Pesto and Kale
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 10 min |
15 min |
25 min |
3
|
Ingredients
|
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)
|
Instructions
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
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
