Zoodles with Beet Pesto

I got a spiralizer for Christmas and I have to say, I'm in love with it.  Zucchini noodles (zoodles) are so much fun to make (and eat)... and I love all the interesting ways there are to serve them.  Today I covered raw zucchini noodles with a stunning pink pesto made with garlic, beets, and almond meal.  You don't really taste the beets in this pesto, but you do taste a lot of garlic.  Actually, the pesto was so delicious, I found myself blissfully devouring every last bit that I could scrape out of the blender jar.  This recipe is a keeper for sure!   

Start by spiralizing 2 zucchini. I promise, once you start cranking out the zoodles, you'll be hooked.

The beet pesto ingredients are placed in a food processor or vitamix and whirred together.  Simple! 

These zoodles are served at room temperature so pour the beet pesto on the zoodles and combine.  That's it - you're about 10 minutes away from having a garlic flavor bomb explode in your mouth.  

Oh my, I wish you could taste this amazing dish.  I really hope you'll give it a try soon.

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/3rAiUS4

• vitamix https://amzn.to/3XAIGnO

• food processor https://amzn.to/434gta2

• almond meal https://amzn.to/43Tbha9

• disposable gloves https://amzn.to/44mJaQA

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Zoodles with Beet Pesto

makes 6 servings

Printable Recipe

Ingredients

• 2 medium zucchini, washed

• 1 cup cooked red beets, peeled

• 1/2 cup extra virgin olive oil

• 1/4 cup almond flour (or meal), sifted

• 3 tablespoons red wine vinegar

• 2 tablespoons warm water

• 2 cloves garlic, peeled

• kosher salt and pepper to taste

Directions

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

1. Trim stems and leaves. 

2. 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). 

3. Remove beets from water.  When cool enough to handle, use a paper towel to remove and discard skin.  Note: Wear disposable gloves to keep your hands from getting stained. 

inspired by heatherchristo.com

Small Batch Pickled Beets

I'm not a gardener, but I do subscribe to a CSA Program that supplies me with plenty of fruits and vegetables that I don't normally purchase, and I love the challenge of finding ways to prepare them.  Last week our delivery included 4 beets and I thought it would be nice to pickle them.  Let me show you how I did it.

Boil beets until tender.

Cool until they're easy to handle.

While the beets are cooling, bring the vinegar, water, sugar, and salt to a boil to dissolve the sugar and salt.  Remove from heat and reserve until needed.

Peel the skins off with the dull side of a knife blade - if you use the sharp side of the blade, you'll remove more than just the skin.  you might also want to wear gloves so your fingers don't get stained. 

The aftermath.

My hands were covered in beet juice so I didn't get a photo of me slicing the beets, but I think you can figure that one out.  Pour the pickling solution into a large jar and add the sliced beets. Cover and refrigerate for up to two weeks.

Items used to make this recipe:

(affiliate links)

• disposable food safe gloves https://amzn.to/3ciNSEo

• black cutting board https://amzn.to/3dwOBBR

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Small Batch Pickled Beets

makes 4-6 beets

Printable Recipe

Ingredients

• 4-6 whole, skin-on beets

• 1 cup white distilled vinegar

• 1/2 cup water

• 1/4 cup granulated sugar

• 3/4 teaspoon kosher salt

Directions

1. Don't peel beets, but trim tops, leaving about 1 inch attached.

2. Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20-30 minutes depending on size).

3. Remove beets from cooking water and allow to cool.

4. In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.

5. Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade.

6. Slice the peeled beets thinly and place in pickling mixture; refrigerate for up to 2 weeks.

Note

• After you finish eating the beets, don't throw away that pickling juice - use it to store peeled, hard-cooked eggs for several days to add lovely color and flavor.