Best 3 Beet Noodles With Parsley Pesto And Parmesan Recipes

From the earthy flavors of beets to the vibrant green zest of parsley pesto, this dish is a symphony of flavors that will tantalize your taste buds. The tender beet noodles, cooked to perfection, pair harmoniously with the nutty parmesan cheese, adding a touch of richness and depth to the dish. The parsley pesto, a vibrant green sauce made from fresh parsley, garlic, nuts, and olive oil, brings a burst of freshness and herbaceousness that perfectly complements the sweetness of the beets. This delightful combination of flavors and textures is sure to impress your palate and leave you craving more.

Here are our top 3 tried and tested recipes!

BEET NOODLES WITH PARSLEY PESTO AND PARMESAN

Beet Noodles with Parsley Pesto and Parmesan image

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.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 20m

Number Of Ingredients 7

Ingredients

3 medium beets, peeled and cut into thin noodles (about 4 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup packed flat-leaf parsley leaves
2 tablespoons walnuts, toasted
2 tablespoons grated Parmesan, plus more for serving
1 small clove garlic

Steps:

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.
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.

FARFALLE PASTA WITH BEET VINAIGRETTE AND PARSLEY PESTO

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
2 cups fresh curly parsley leaves
1/2 teaspoon granulated sugar
1/2 cup olive oil
1 cup thinly sliced scallions, green and white parts
5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
2 cups water
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound farfalle pasta
Kosher salt
1 tablespoon unsalted butter
1/4 cup shaved Parmesan

Steps:

For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.
For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.
For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.

PARSLEY PESTO

Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Steps:

In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

Tips:

- For the best beet noodle texture, choose beets that are firm and smooth, with no blemishes or bruises. - To make the beet noodles, use a spiralizer or a mandoline with a julienne blade. If you don't have either of these tools, you can also use a sharp knife to thinly slice the beets. - To make the parsley pesto, use fresh parsley leaves, olive oil, Parmesan cheese, garlic, pine nuts, and salt and pepper to taste. You can also add a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor. - When assembling the beet noodle salad, toss the noodles with the parsley pesto and Parmesan cheese. You can also add other ingredients, such as cherry tomatoes, crumbled feta cheese, or roasted vegetables. - Serve the beet noodle salad immediately or chill it for later. - Although they are called beet noodles, they have more of a chewy texture similar to Asian noodles.

Conclusion:

Beet noodles are a delicious and healthy alternative to traditional pasta. They are low in calories and carbohydrates, and they are a good source of vitamins and minerals. Beet noodles can be used in a variety of dishes, including salads, soups, and stir-fries. With their vibrant color and unique flavor, beet noodles are sure to add a touch of excitement to your next meal.