Roasted Beet Noodles with Pesto and Baby Kale Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients 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 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. Please follow and like us:Share this:TweetPrintEmailLike this:Like Loading... Related Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.