Print Recipe

Paleo Pesto Beet Salad - Vegan, Nut-Free, Low-Carb

This bright side dish is sure to bring some sunshine to the cold winter months
Course: Appetizer, Dinner, Salad, Side Dish
Cuisine: Dairy-free, Gluten Free, LowCarb, Nut-FRee, Paleo, Vegan
Keyword: Beets, Dairyfree, Gluten Free, Low-Carb, Paleo, Quick

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