Roasted Beet Noodles with Pesto and Baby Kale
Roasted Beet Noodles with Pesto and Baby Kale requires roughly 25 minutes from start to finish. For $2.29 per serving, you get a side dish that serves 3. One portion of this dish contains approximately 5g of protein, 26g of fat, and a total of 288 calories. Plenty of people made this recipe, and 296 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. If you have pinenuts, beets, sea-salt, and a few other ingredients on hand, you can make it. It is brought to you by Inspiralized. With a spoonacular score of 100%, this dish is tremendous. Try Roasted Beet, Baby Kale and Brie Quiche, Beet Rice & Garlicky Kale Bowls with Beet Green Pesto, and Spring Parsnip Noodles with Ramps, Baby Kale and Ham for similar recipes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
3 cup basil leaves, packed
2 medium beets, peeled, Blade C, noodles trimmed
1 large clove of garlic, minced
2 cups baby kale
¼ cup of olive oil
¼ tsp grinded pepper
¼ cup of pinenuts
½ tsp grinded sea salt
Equipment:
baking sheet
oven
food processor
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Serve.
Nutrition Information:
covered percent of daily need
