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.
Spoon 'n Spice 