These beetroot noodles with ricotta and parsley pesto make for a delicious meat-free meal!
3 medium (500g) fresh beetroot, trimmed and scrubbed
1 tablespoon olive oil
2 eshallots, thinly sliced
1 clove garlic, crushed
1 tablespoon balsamic vinegar
1/2 cup fresh ricotta
1/4 cup pistachios
1 large bunch parsley
1 clove garlic
1 teaspoon lemon rind
1 teaspoon lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Attach the Spiralizer Attachment to your KitchenAid® Stand Mixer. Center one beetroot onto the fruit and vegetable skewer and then attach to Spiralizer. Attach Peeling Blade and Fine Spiralizing Blade and position at end of beetroot. Place a bowl underneath to catch the spiralized beetroot and peel. Turn KitchenAid® Stand Mixer to speed 4 and process until blade reaches end of beetroot. Remove peel from bowl. Repeat with remaining beetroot. Set aside.
2. Heat 1-2 tablespoons olive oil in large frypan over medium-high heat. Add eschallot and garlic, cook, stirring, for 1 to 2 minutes. Add the spiralized beetroot and continue cooking 6 to 8 minutes, until the beetroot begins to caramelize. Stir in balsamic vinegar.
3. To make Parsley Pesto, place parsley and garlic in the KitchenAid® Food Chopper. Pulse 5 to 6 times until finely chopped. Add lemon rind, lemon juice, salt and pepper to KitchenAid® Food Chopper. Pulse 3 to 4 times until combined. While the KitchenAid® Food Chopper is running, drizzle in olive oil. Set aside.
4. To serve, divide beetroot evenly between 2 plates. Top each plate with ricotta, 2 tablespoons pistachios and 2 to 3 teaspoons of parsley pesto. Add more pesto as desired.