Spiralized Beet Noodles with Mint Pistachio Pesto
Of all the ways to eat beets, spiralizing them is definitely my favorite. Because they're so flavorful, it takes very little to season them, and cooking them is a breeze. You may have already dabbled in zucchini or potato spiralizing, but if you haven't done beets, I highly recommend you give them a try.
Like other spiralized vegetables, you spiralize the beets before cooking them. Just peel and cut off both ends (watching that your beet juice doesn't get everywhere!), and spiralize like a normal veggie. You'll be surprised how easy it and how perfectly shaped the noodles come out.
I like to eat my beet noodles with pesto, but they also taste great with just a little bit of olive oil and salt and pepper. You can also eat them with Parmesan or goat cheese, as those cheesy flavors complement each other well. This vegan, paleo, and gluten-free mint pesto dish is extremely refreshing and makes a perfect summer dish.
Also, since I make so many variations on pesto, I was thinking of making a pesto guide soon; let me know what you guys think!
Ingredients (serves 1)
- 2 large beets (or 3 small to medium ones)
- 1/4 cup fresh mint
- 2 tablespoons pistachio meats (shelled pistachio)
- 1 clove of garlic
- 1 small lemon
- 2 tablespoons olive oil
1. Preheat oven to 400 degrees. Spiralize beets and spread evenly on a baking sheet, drizzled with olive oil. Bake for about 15-20 minutes or until soft but not shriveled.
2. To make pesto: blend ingredients until smooth. When beets are done, toss in pesto.