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:

Quickview
312k Calories
6g Protein
26g Total Fat
17g Carbs
100% Health Score
Limit These
Calories
312k
16%

Fat
26g
41%

  Saturated Fat
3g
20%

Carbohydrates
17g
6%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
494mg
22%

Get Enough Of These
Protein
6g
12%

Vitamin K
431µg
411%

Vitamin A
5769IU
115%

Manganese
1mg
99%

Vitamin C
63mg
77%

Copper
1mg
50%

Folate
157µg
39%

Vitamin E
3mg
26%

Magnesium
91mg
23%

Potassium
732mg
21%

Iron
3mg
17%

Phosphorus
166mg
17%

Fiber
4g
16%

Calcium
132mg
13%

Vitamin B6
0.26mg
13%

Zinc
1mg
11%

Vitamin B1
0.14mg
9%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
8%

Vitamin B5
0.31mg
3%

Selenium
1µg
2%

covered percent of daily need
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