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Beet Noodles With Parsley Pesto and Parmesan



  • 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


  1. 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.

  2. 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.

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