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Roasted Beet Noodles Over Quinoa with Parsley Pesto

  • Author: Elaine Gordon
  • Total Time: 20 mins
  • Yield: 2 1x


This easy dish comes together quickly. I usually make a large batch of quinoa to use on recipes like this throughout the week. I recommend making the pesto while the beets roast. This is a great meal prep recipe since the beets also last for a couple days in an airtight container in your refrigerator.


  • 2 large beets, peeled, spiralized on Blade C using the Inspiralizer, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked quinoa (How to Make Perfectly Cooked Quinoa)
  • For the pesto:
  • 2 cups fresh Italian flat leaf parsley leaves, packed
  • ¼ cup of pine nuts (plus more for garnish if desired)*
  • ¼ cup of extra virgin olive oil
  • 1/4 teaspoon fine sea salt (or more to taste)
  • 1/4 teaspoon ground black pepper
  • 1 large clove of garlic


  1. Preheat the oven to 425 degrees F. On a baking sheet, spread out the beet noodles and coat with olive oil. Season with salt and pepper (about 1/4 teaspoon of each). Bake for 10-13 minutes or until beets are cooked to your desired level of doneness.
  2. While the noodles cook, combine all of the ingredients for the pesto into a mini food processor and pulse until creamy. Taste and adjust seasonings if needed. I sometimes add a couple teaspoons of water if it is too thick.
  3. Once beets are cooked, serve them over quinoa and top the beet noodles with the parsley pesto. Garnish with more pine nuts if desired. If nut-free garnish with hemp seeds and/or green peas. I sometimes serve with avocado as well.


*If nut-free you can substitute hemp seeds or pepitas (or a combination of the two).

  • Prep Time: 7 mins
  • Cook Time: 13 mins
  • Category: Dinner
  • Method: oven-baked
  • Cuisine: Italian American

Keywords: roasted beet noodles