Roasted Beet Noodles with Pesto and Baby Kale

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes



    • 2 medium beets, peeled, Blade C, noodles trimmed
    • olive oil cooking spray
    • 2 cups baby kale

    For the pesto:

    • 3 cup basil leaves, packed
    • ¼ cup of pinenuts
    • ¼ cup of olive oil
    • ½ tsp grinded sea salt
    • ¼ tsp grinded pepper
    • 1 large clove of garlic, minced


    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. Bake for 5-10 minutes or until beets are cooked to al dente or your preference in doneness.
    2. 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.
    3. Once beets are cooked, toss with pesto and the kale. Serve.


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