This quick meal is a flavorful dish featuring both the root and greens of beets, fresh basil, lemon, walnuts, and olive oil.
gluten-free, grain-free, Paleo, vegan
AuthorStephanie McKercher, RDN
3-5beets1 bunch greens separated/reserved and roots peeled and spiralized (or peeled into ribbons)
1bunchabout 2 cups packed beet greens
1cuppacked fresh basilplus additional for topping
1lemonzest and juice
1/2cupwalnutsplus additional for topping
1/2cupnutritional yeastplus additional for topping
Salt and pepper
Heat grapeseed oil in a skillet over medium heat. Add spiralized beets and cook until tender, 7-8 minutes.
While beets are cooking, prepare pesto. Add remaining ingredients to food processor and process until smooth.
Turn heat to low and toss beet noodles with pesto and cook for an additional 2-3 minutes. Transfer noodles to serving dish and top with additional walnuts, nutritional yeast, and fresh basil as desired.
This recipe originally appeared on GratefulGrazer.com.