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Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.

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Credit: Armando Rafael

Recipe Summary test

prep:
10 mins
total:
20 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Toss beet noodles with 1 tablespoon oil; season with salt and pepper. Arrange in an even layer on a rimmed baking sheet and roast until just tender, about 10 minutes.

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  • In a food processor, puree parsley, walnuts, cheese, garlic, remaining 2 tablespoons oil, and 1 to 2 tablespoons water until creamy. Season with salt and pepper.

  • Transfer noodles to a serving platter. Dollop with parsley pesto and serve, with more grated cheese.

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