This recipe is so so simple, yet super delicious and full of nutrition. You will need a spiralizer to create the noodles (I’ve not seen beetroot noodles yet in any supermarkets), however if you don’t have one you could just chop up the beet root into small chunks, instead of having noodles.
I really recommend making my cashew pesto for this recipe, its so delicious and the combination of it with beetroot and feta cheese is a match made in heaven.
I absolutely LOVE using beetroot in my recipes (you might have guessed 😂), it’s full of everyday nutrients, like: b vitamins, iron, manganese (which is good for your bones, liver, kidney and pancreas), copper, magnesium and potassium (essential for healthy nerve and muscle function. What a nutritional goldmine!!
If you do make my pesto for this, the ingredients in the recipe will make a little more than what’s needed for this recipe, so I’ve been busy creating lots of other pesto recipes this week that you can use the leftovers with (it keeps in the fridge for up to 7 days):
If you do make any of my recipes, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
- Spiralize the beetroot, if you don’t have a spiralizer chop it into small chunks instead, place in a large bowl.
- Add in the pesto (try my cashew pesto recipe – it’s so delicious) and mix well.
- Crumble your feta on top.
Love from Stacey x