This quick meal is a flavorful dish featuring both the root and greens of beets, fresh basil, lemon, walnuts, and olive oil.
Course entree, side
Cuisine gluten-free, grain-free, Paleo, vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2-3
Author Stephanie McKercher, RDN
Ingredients
1tablespoongrapeseed oil
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
2clovesgarlic
3tablespoonolive oil
1lemonzest and juice
½cupwalnutsplus additional for topping
½cupnutritional yeastplus additional for topping
Salt and pepper
Instructions
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.