Spiralized beetroot with avocado-walnut pesto

2 SERVINGS

MATERIAL

wok pan
food processor or blender

400 gr spiralized raw beetroot
2 tbsp olive oil
1 avocado
1 cup fresh basil
1 cup arugula
2 cloves garlic
1/2 cup walnuts
3 tbsp nutritional yeast
1 tsp lemon juice
salt and pepper

Spiralize the beetroot.

Put all ingredients except the beetroot in a blender, mix with pulses until you get a smooth pesto. Taste if it needs more salt, lemon juice,…
Heat the pesto in a small sauce pan or in your microwave.

Heat up olive or coconut oil in a wok pan and fry the beetroot, around 5 to 10 mins, keep it crunchy.

Lay spinach on both plates, add beetroot and avocado pesto. Finish with some extra walnuts and some sea salt.

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