This recipe’s inspiration comes from the beetroot pesto linguini recipe Akis Petretzikis posted at the start of the week. http://akispetretzikis.com/el/categories/zymarika/ligkoyini-me-pesto-pantzarioy
This is the healthier, vegan, gluten freecversion of them as I replaced the linguine with courgette noodles and the cheese with pumpkin paste and nutritional yeast parmesan. You can’t imagine how delicious the result is: it is sweet due to the caramelized beetroots, but also a generally light and tasty salad! Beetroot is an excellent source of folic acid, manganese and potassium, protecting the heart from cardiovascular diseases. This recipe is a very easy and tasty way to put more beetroots into your diet.
Ingredients (for 1 person)
For caramelised beetroots
– 100gr of boiled beets
– 1 clove of garlic
– 1 spoon of balsamic cream
– Some olive oil
– Some thyme
– Salt and pepper
– Water from boiled beets
For the beetroot pesto
– 150gr of boiled beets
– 30gr of nuts
– 1 tbspoon of olive oil
– 1 tbspoon of nutritious yeast
– Some mint
– 1 courgette
Preparation
– Cut the beetroot into small pieces and sauté with oil in a small saucepan. Add garlic and thyme. Sautee for a few more minutes and finally pour the beetroot juice, balsamic cream, salt and pepper. Cook for a few more minutes until it cools down.
– Blend the beetroots until they become creamy in a multi or food processor. Add the remaining ingredients and blend for a few more minutes until all ingredients are crushed and have a creamy texture. Pour the beetroot pesto in the saucepan with the caramelised beets and stir.
– With a spiralizer, cut the zucchini into pasta. Add the zucchini pasta into the saucepan and stir with the beetroot sauce.
– Serve with some basil or lemon zest.