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Beet Noodles with Kale, Parsley Pesto & Ricotta




Ingredients:

Beet Noodles, Spiralized, 16 oz., 32 oz., 48 oz.

Shallots, Chopped, 4 oz., 8 oz., 12 oz.

Garlic, Minced, 2, 4, 6

Parsley, 1 bunch, 2 bunches, 4 bunches

Lemon Zest, 1 tsp., 2 tsp., 3 tsp.

Lemon Juice 1 tsp., 2 tsp., 3 tsp.

Olive Oil, 4 oz., 8 oz., 12 oz.

Salt, 1/2 tsp., 1 tsp., 1 1/2 tsp.

Pepper, 1/2 tsp., 1 tsp., 1 1/2 tsp.

Kale, 8 oz., 16 oz., 24 oz.

Balsamic Vinegar, 2 oz., 4 oz., 6 oz.

Ricotta Cheese, 4 oz., 8 oz., 12 oz.

Pistachios, 1 Tbsp., 2 Tbsp., 3 Tbsp.


Instructions:

Place parsley and 1 (2, or 3) cloves of garlic in a food processor or blender. Pulse 5 - 6 times until finely chopped. Add lemon zest and juice, salt and pepper. Pulse 3 - 4 times until combined. With machine running, drizzle in 1/4 (1/2, 3/4) cup olive oil. Set aside. Can be made up to two days ahead.


Heat 1 (2, 3) tablespoons olive oil in a large skillet over medium hight heat. Add shallot and garlic and saute 1 to 2 minutes. Add beets and continue cooking 5 - 6 minutes until beets begin to caramelize. Add kale and sauce 1 minute. Stir in balsamic vinegar and remove from heat.


To serve, divide beets between plates and top each with ricotta and pistachios. Top with a drizzle of parsley pesto, passing additional pesto separately.


Recipe show is for 2 servings. 4 serving recipe is in orange. 6 serving recipe is in green.

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