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
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

Honey is made from nectar and bee vomit.

Food Joke

Waiter, what's this fly doing in my soup? It's fly soup sir!

Popular Recipes
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Foodnetwork

Cheesy Cowboy Quesadillas

Pink When

Banana-Walnut Bread

Vegetarian Times

Chicken Kisses

Shugary Sweets

No Bake Superfood Chocolate Crunch with Milky Maca Berry, Cinnamon SuperSeed, and Java Jolt Variations

Go Dairy Free