Zoodles with Beet Pesto
from ButterYum
makes 6 servings
Ingredients
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
Directions
Spiralize zucchini into spaghetti-like zoodles; set aside.
In a food processor or vitamix blender, blend together the cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic.
Taste carefully and add kosher salt and pepper to taste; stir well.
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