Roasted Beet Noodles with Pesto and Baby Kale

Flavour packed into every bite, this dish is a so good, for such little effort.

Ingredients:

• 2 Medium Sized Organic Beetroot
• 2 Cups Organic Kale, Curly
• To taste Salt
• To Taste Pepper

Preparation:

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.

Happy Eating!

Serves:

2-3 people