Roasted Beet Noodles With Pesto And Baby Kale Recipes

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ROASTED BEET NOODLES WITH PESTO AND BABY KALE



Roasted Beet Noodles with Pesto and Baby Kale image

Provided by Ali Maffucci

Time 25m

Number Of Ingredients 10

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)

Steps:

  • 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.

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