Zoodles with Beet Pesto

from ButterYum
makes 6 servings


  • 2 medium zucchini, washed
  • 1 cup cooked red beets, peeled
  • 1/2 cup extra virgin olive oil
  • 1/4 cup almond meal
  • 3 tablespoons red wine vinegar
  • 2 tablespoons warm water
  • 2 cloves garlic, peeled
  • kosher salt and pepper to taste


  1. Spiralize zucchini into spaghetti-like zoodles; set aside.
  2. In a food processor or vitamix blender, blend together the cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic.  
  3. Taste carefully and add kosher salt and pepper to taste; stir well.
  4. Pour beet pesto over raw zucchini zoodles and serve immediately.

Note:  The pesto can be made ahead of time, but don't toss with the zoodles until just before serving (doing so will make the sauce watery). 

To Cook Beets:  Trim stems and leaves.  Cover beets with water and boil for 50-60 minutes or until a knife easily pierces all the way through (be sure beets stay completely submerged).  Remove beets from water.  When cool enough to handle, use a paper towel to remove and discard skin.  Wear disposable gloves to keep your hands from getting stained. 

inspired by heatherchristo.com