Beet Noodles With Parsley Pesto And Parmesan Recipe
Recipe By Martha Stewart
Using a combination of red and chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.
Ingredients For Beet Noodles With Parsley Pesto And Parmesan Recipe
3 Medium beets, peeled and cut into thin noodles
3 tablespoon Extra virgin olive oil
Kosher Salt And Freshly Ground Pepper
1 cup Packed flat leaf parsley leaves
2 tablespoon Walnuts, toasted
2 tablespoon Grated parmesan, plus more for serving
Nutrition value
377
calories per serving
31 g Fat12 g Protein14 g Carbs4 g FiberOther
Current Totals
31 g Fat
12 g Protein
14 g Carbs
4 g Fiber
MacroNutrients
Carbs
14 g
Protein
12 g
Fiber
4 g
Fats
Fat
31 g
Vitamins & Minerals
Calcium
340 mg
Iron
5 mg
Vitamin A
2039 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
159 mcg
Vitamin B12
0 mcg
Vitamin C
100 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
67 mg
Manganese
1 mg
Phosphorus
209 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
