Paleo Pesto Beet Noodles – Vegan, and Nut-Free
There is something about eating raw veggies in the winter. It’s like a little ray of summer sunshine.
I don’t know about you, but I tend to crave warm, comfort foods as the weather turns bitter. But did you know there is a lot of value in eating raw veggies too? While some vegetables become more nutrient available through the cooking process, others lose up to 50% of their water-soluble vitamins, like C and B. That said, if you’re only eating cooked veggies during the winter months, you may be missing out on a load of helpful vitamin C. An essential vitamin that could boost your immune system while it is struggling in the winter due to lack of activity and sunlight.
This pesto beet salad is super easy to make and happens to be dairy-free making it vegan-friendly. It is also nut-free! It’s light and bright and the perfect side dish or lunch. You could also easily add grilled chicken and make it a meal!
If you make this, please let me know what you think in the comments!
Paleo Pesto Beet Salad - Vegan, Nut-Free, Low-Carb
Ingredients
- 16 Oz Beet Noodles I buy premade spiralized noodles from Whole Foods
- 1/2 Cup Avocado Oil
- 1/4 Cup Sunflower Seeds
- 1/2 Cup Fresh Basil
- 1/2 Cup Fresh Parsley
- 1/3 Cup Nutritional Yeast
- 1/2 Tsp Minced Garlic
- 1/2 Tsp Sea Salt
- Juice of half a lemon
- 1/4 Tsp Ground Black Pepper *Optional
Instructions
- Add all your ingredients except your beet noodles in a high-speed food processor or blender
- Blend until smooth
- Add the pesto to your beet noodles and incorporate carefully using tongs, making sure to cover all the noodles
- If your pesto is too thick, add more oil or a half teaspoon of water to thin it out
