Roasted Beet Noodles with Pesto and Baby Kale
Flavour packed into every bite, this dish is a so good, for such little effort.
- 2 Medium Sized Beetroot
- 2 Cups Kale, Curly
- 2 Tbsp Fresh Basil Pesto, Olive Grove
- 1 Tsp Extra Virgin Olive Oil Green Strings, Muraglia
- To taste Salt
- To Taste Pepper
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.