Roasted Beet Noodles with Pesto and Baby Kale

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.

Happy Eating!


2-3 people

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