Spiralized Golden Beets with Parsley Walnut Pesto and Sun-dried Tomatoes
Ok, so I know I just posted a spiralized beet and pesto recipe, but I sometimes get into these food grooves where I crave the same foods over and over. I combat this by switching up ingredients (golden vs red beets, parsley vs mint), and the results of these subtle changes are enough for me to feel like I'm eating something different.
I purchased these golden beets at the farmers market, and I have to say, they are less messy than red beets, and they also have a little bit milder of a taste. They were so good! I think I will be spiralizing these a lot more often, and they're great for picky eaters, because they look a lot more like real spaghetti.
- 4 small golden beets, peeled
- 1 cup fresh parsley
- 2 tablespoons walnuts
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 garlic clove
- 1 tablespoon hemp seeds
- Sun-dried tomatoes (for top)
- Black pepper
1. Preheat oven to 425 degrees. Spiralize beets and place them on a foil-covered baking sheet. Drizzle with olive oil and bake for 15 minutes.
2. Blend parsley, walnuts, lemon, olive oil, and garlic. If your pesto is too liquidy, add more parsley and nuts. If it's too thick, add more lemon and/or olive oil.
3. When beets are done (they should be soft but not mushy), toss with pesto and hemp seeds. Top with a few sun-dried tomatoes and black pepper.