BEET NOODLES WITH PARSLEY PESTO AND PARMESAN

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Beet Noodles with Parsley Pesto and Parmesan image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 7

3 medium beets, peeled and cut into thin noodles (about 4 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup packed flat-leaf parsley leaves
2 tablespoons walnuts, toasted
2 tablespoons grated Parmesan, plus more for serving
1 small clove garlic

Steps:

  • Preheat oven to 425 degrees. Toss beet noodles with 1 tablespoon oil; season with salt and pepper. Arrange in an even layer on a rimmed baking sheet and roast until just tender, about 10 minutes.
  • In a food processor, puree parsley, walnuts, cheese, garlic, remaining 2 tablespoons oil, and 1 to 2 tablespoons water until creamy. Season with salt and pepper.
  • Transfer noodles to a serving platter. Dollop with parsley pesto and serve, with more grated cheese.

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