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

Coconut Almond Granola

I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to  have a big batch of granola in the pantry.  This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts.  It keeps well too so feel free to make it far in advance.

In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds.  You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.

In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt. 

Pour the maple syrup mixture over the oat mixture and stir well.

Stir until all the dry ingredients are coated.

Pour the mixture into a large roasting pan and bake in a preheated 250F oven.

Bake for 1 hour, stirring every 20 minutes.  Remove from oven and stir in the dried fruit if you haven't already.  Cool completely before transferring to an airtight container for up to a month.

Enjoy!

Items used to make this recipe:

(affiliate links)

• flat whisk https://amzn.to/3gvtV0I

• old fashioned rolled oats https://amzn.to/3ow8VLx

• sweetened flaked coconut https://amzn.to/3gy0KKE

• sliced almonds https://amzn.to/3rBiXx9

• sunflower seeds https://amzn.to/3HKinCY

• pure maple syrup https://amzn.to/2mnDiDO

• pure vanilla extract https://amzn.to/2JpdVuh

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Coconut Almond Granola

makes 8 servings

Printable Recipe

Ingredients

• 3 cups old fashioned rolled oats

• 1 cup sliced or slivered almonds

• 7 ounces sweetened flaked coconut

• 1/3 cup shelled sunflower seeds

• 6 tablespoons pure maple syrup

• 6 tablespoons packed dark brown sugar

• 1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)

• 2 tablespoons warm water

• 1/2 teaspoon pure vanilla extract

• 1/2 teaspoon fine salt

• 1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)

Directions

1. Preheat oven to 250F and spray a large baking dish with nonstick spray.

2. In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside. Note: if your dried fruit is very plump, you can add it now, otherwise wait until step 5.

3. In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.

4. Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.

5. Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month. Recipe may be doubled.