It is hard not to love my free Healthy Holiday Recipe Collection, with 20 delicious yet healthy holiday favorites. I have been getting a lot of rave reviews. Which recipe did you try first? Chocolate truffles, eggnog smoothie, or how about the Snowball Cookies? If you haven’t downloaded it yet…. go get it, it’s absolutely free!
I do however apologize for all the decadent treats in there. In my defense, they are actually not horrible for you. 🙂 Delicious and nutritious! Now the question is, after all the holiday indulgences, how do we support our health post xmas?
I’m thinking Detox!
If you love pesto and beets, you will love this recipe… and even if beets are not necessarily your vegetable of choice, the pesto sauce brings in a delightful flavour… that even I can enjoy the beets in this salad. 🙂
This salad is low carb with only 8.6g net carbs (for my keto friends) & high is healthy fats! Omega-3 fatty acids support brain function, cognitive health, cardiovascular health, reduce triglycerides, support mental and emotion well-being… to name a few of the benefits! ✔ It’s no wonder I recommend Omega-3 fatty acids in your diet.
Did you know beets have a cleansing effect on the liver, aid digestion and the immune system and tone the blood and build red blood cells. They also flush out uric acid & table salt and combat anemia, debility and general weakness. Now you know why beets are in almost all nutritional detoxes!
The Roasted Beet Noodles with Pesto and Kale recipe from my friends over at Inspiralized, along with 19 other fabulous recipes are part of my Post-Holiday Detox, now available in my online shop.
Nutritious meals and treats in the Healthy Holiday Recipe Collection and a Post-Holiday Detox… you are all set for the holidays, nutritionist style!!
January 23rd – Save The Date
oh… and once again, I have got something up my sleeve that you are going to LOVE. Save the date, January 23rd.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 25 minutes |
| Servings |
servings
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- 3 cup Basil fresh (for pesto)
- 2 beet Beet(s) raw (peeled, spiralized)
- 1/4 tsp Black pepper for pesto
- 1/4 cup Extra Virgin Olive Oil for pesto
- 1/4 tbsp Extra Virgin Olive Oil
- 1 clove Garlic minced
- 2 cup Kale
- 1/4 cup Pine nuts dried (for pesto)
- 1/2 tsp Sea salt (ground for pesto)
Ingredients
|
|
- Set the oven to 425 degrees. On a baking sheet, spread out the beet noodles and coat with cooking spray and season with salt and pepper.
- Bake for 5-10 minutes or until beets are cooked to al dente or your preference in doneness.
- While the noodles cook, combine all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if needed.
- Once beets are cooked, toss with pesto and the kale. Serve.