Roasted Beet Noodles with Pesto and Kale

9 25 297
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!


3 cup Basil, fresh (for pesto)
1 dash 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)
3/4 tsp 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.


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 297
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