roasted beet noodles with pesto and baby kale


spiralized beets

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minute

Serves 3


  • 2 medium beets, peeled, Blade C (spiralizer, 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


  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. Bake for 5-10 minutes or until beets are cooked to al dente or your preference in doneness.
  2. 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.
  3. Once beets are cooked, toss with pesto and the kale. Serve.


note: no sprializer? a julienne peeler works great for many vegetables, and if you’re skilled with a knife, you can chop just about anything up into spaghetti-like noodles.

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