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Blog

Zoodles with Beet Pesto

Patricia Reitz

 Zoodles with Beet Pesto - ButterYum --

Zoodles with Beet Pesto - ButterYum --

I got a spiralizer for Christmas and I have to say, I'm in love with it.  Zucchini noodles (zoodles) are so much fun to make (and eat)... and I love all the interesting ways there are to serve them.  Today I covered raw zucchini noodles with a stunning pink pesto made with garlic, beets, and almond meal.  You don't really taste the beets in this pesto, but you do taste a lot of garlic.  Actually, the pesto was so delicious, I found myself blissfully devouring every last bit that I could scrape out of the blender jar.  This recipe is a keeper for sure!   

 

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Start by spiralizing 2 zucchini (this is the spiralizer I have).

I promise, once you start cranking out the zoodles, you'll be hooked.

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The beet pesto ingredients are placed in a food processor or vitamix and whirred together.  Simple! 

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These zoodles are served at room temperature so pour the beet pesto on the zoodles and combine.  That's it - you're about 10 minutes away from having a garlic flavor bomb explode in your mouth.  

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Oh my, I wish you could taste this amazing dish.  I really hope you'll give it a try soon.

Items used to make this recipe:


Zoodles with Beet Pesto

makes 6 servings

Printable Recipe

Ingredients

  • 2 medium zucchini, washed
  • 1 cup cooked red beets, peeled
  • 1/2 cup extra virgin olive oil
  • 1/4 cup almond meal
  • 3 tablespoons red wine vinegar
  • 2 tablespoons warm water
  • 2 cloves garlic, peeled
  • kosher salt and pepper to taste

Directions

  1. Spiralize zucchini into spaghetti-like zoodles; set aside.
  2. In a food processor or vitamix blender, blend together the cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic.  
  3. Taste carefully and add kosher salt and pepper to taste; stir well.
  4. Pour beet pesto over raw zucchini zoodles and serve immediately.

Note:  The pesto can be made ahead of time, but don't toss with the zoodles until just before serving (doing so will make the sauce watery). 

To Cook Beets:  Trim stems and leaves.  Cover beets with water and boil for 50-60 minutes or until a knife easily pierces all the way through (be sure beets stay completely submerged).  Remove beets from water.  When cool enough to handle, use a paper towel to remove and discard skin.  Wear disposable gloves to keep your hands from getting stained. 

inspired by heatherchristo.com