Prep Time: 10 minutes | Cooking Time: 50 minutes |
Servings: 2

Ingredients : 

1 medium red beet, peeled, chopped
½ cup walnut pieces
½ cup crumbled goat cheese
squeezed lemon juice
2 tablespoons plus
2 teaspoons extra virgin olive oil, divided
¼ teaspoon salt
4 small zucchinis, spiralized
3 garlic cloves
2 tablespoons freshly

Directions : 

1. Preheat the oven to 375ºF (190ºC).
2. Wrap the chopped beet in a piece of aluminum foil and seal well.
3. Roast in the preheated oven for 30 to 40 minutes until tender.
4. Meanwhile, heat a skillet over medium-high heat until hot. Add the walnuts and toast for 5 to 7 minutes, or until fragrant and lightly browned.
5. Remove the cooked beets from the oven and place in a food processor. Add the toasted walnuts, goat cheese, garlic, lemon juice, 2 tablespoons of olive oil, and salt. Pulse until smoothly blended. Set aside.
6. Heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the zucchini and toss to coat in the oil. Cook for 2 to 3 minutes, stirring gently, or until the zucchini is softened. Transfer the zucchini to a serving plate and toss with the beet pesto, then serve.
Per Serving calories: 423 | fat: 38.8g | protein: 8.0g | carbs: 17.1g | fiber: 6.0g | sodium: 338mg