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.
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Add to Shopping ListIngredients for Beet Noodles With Parsley Pesto And Parmesan Recipe
- 1.50 Medium beets, peeled and cut into thin noodles
- 1.50 tablespoon Extra virgin olive oil
- As required Kosher Salt And Freshly Ground Pepper
- 1/2 cup Packed flat leaf parsley leaves
- 1 tablespoon Walnuts, toasted
- 1 tablespoon Grated parmesan, plus more for serving
Nutrition
value
value
377
calories per serving
31 g Fat12 g Protein14 g Carbs4 g FiberOther
Current Totals
- Fat31g
- Protein12g
- Carbs14g
- Fiber4g
MacroNutrients
- Carbs14g
- Protein12g
- Fiber4g
Fats
- Fat31g
Vitamins & Minerals
- Calcium340mg
- Iron5mg
- Vitamin A2039mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9159mcg
- Vitamin B12< 1mcg
- Vitamin C100mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium67mg
- Manganese1mg
- Phosphorus209mg
- Selenium14mcg
- Zinc2mg
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
Recipe By Martha Stewart