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
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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 320  
Calories from fat 246  
Calories from saturated fat 35  
Total Fat 27.3  g
Saturated Fat 3.8  g
Trans Fat 0.0  g
Polyunsaturated Fat 5.2  g
Monounsaturated Fat 17.2  g
Cholesterol 0  mg
Sodium 466  mg
Potassium 609  mg
Total Carbohydrate 13.0  g
Dietary Fiber 4.1  g
Sugars 3.8  g
Protein 5.6  g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 1.4

Energy sources


Pygal 16% 422.75802052 118.372236225 77% 354.839958459 279.065657731 7% 361.008280359 109.329835502 16% 77% 7% Carbohydrates Fat Protein
Recipe from: Inspiralized
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