Roasted Beet Noodles with Pesto and Baby Kale
Try this Roasted Beet Noodles with Pesto and Baby Kale recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- olive oil cooking spray
- for the pesto:
- 2 medium beets peeled blade c, noodles trimmed
- 2 cups baby kale
- 3 cup basil leaves packed
- 1/4 up of pinenuts
- 1/4 up of olive oil
- 1/2 sp grinded sea salt
- 1/4 sp grinded pepper
- 1 large clove of garlic minced
- Carbohydrate 5.86213333333333 g
- Cholesterol 0 mg
- Fat 1.24653333333333 g
- Fiber 1.91466664632161 g
- Protein 1.63613333333333 g
- Saturated Fat 0.16268 g
- Serving Size 1 1 Serving (80g)
- Sodium 43.62 mg
- Sugar 3.94746668701172 g
- Trans Fat 0.08424 g
- Calories 38 calories
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.
