When it comes to preparing meals for my family, or myself they typically fall into one of two categories: easy, healthy and usually a combination of both. I wish I was that person who had the patience to prepare long, complicated meals, but even before having a family, I’ve never been that girl. With that begin said, there’s nothing I enjoy more than a simple, healthy dish with minimal ingredients. I make spiralized veggies at least 2x a week and for the past few months, I’ve been experimenting with various beet ‘noodle’ dishes, but the one I’m sharing today is probably my favorite.

Whether I’m making beet noodles, butternut squash or zucchini, I always start with one of my favorite kitchen combinations:the KitchenAid ® Artisan Stand Mixer® and the Spiralizer Attachment. Aside from being the most beautiful gadget in my kitchen, looks aside, it’s one that I rely on quite often. I’m excited to share this quick, easy recipe that brings together flavors that work so well when combined together.

Using the KitchenAid® Artisan® Stand Mixer and the Spiralizer Attachment made making these beet noodles so much easier. Although I’m fairly comfortable in the kitchen, the guidelines to using this attachment were straightforward to follow and can make any cook, from beginner to professional, feel empowered while operating the device.

Spiralized Beet Noodles w/ Arugula Almond Pesto

Serves two as a main, and four as an appetizer

Appliances Used

• KitchenAid ® Artisan Stand Mixer®
• KitchenAid® Spiralizer Attachment

Ingredients

Arugula Almond Pesto:

• 4 cups packed arugula
• 1 cup packed basil
• Juice of 1 lemon
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 2 tbsp nutritional yeast
• 1/2 cup almonds
• 1 tsp salt

Beet Noodles:

• 4 medium sized beets, peeled
• Optional: slivered almonds and nutritional yeast to serve

Notes:

To make the arugula almond pesto add all of the ingredients to a food processor and pulse until combined. I found that pulsing until the almonds were chopped and then blending on high worked the best and yielded the smoothest results. Set pesto aside.

To make the beet noodles spiralize your beets and then steam them for 5 minutes.

Place the steamed beet noodles on a plate and top with pesto, slivered almonds, and nutritional yeast. The beet noodles are best when fresh, but they store reasonably well in the fridge for a day or two. The pesto can be stored in an airtight container in the fridge for up to one week.

Preparation

The KitchenAid® Spiralizer Attachment comes with 4 blades and 1 peeling blade. I used the 4th blade option (the one marked with two squiggle lines) and after pushing the beet into the food core piece, I turned the KitchenAid ® Artisan Stand Mixer® on speed notch 3 to start the spiralizing process and turn this solid beet into a plate of beet noodles.

After spiralizing, I sautéed the beet noodles briefly on the stove top before finishing off with the pesto and some slivered almonds.

KitchenAid has assisted me by acting as an extra set of ‘hands’ when preparing dishes, while making the art of cooking easier and more enjoyable than before!

Whether you’re a professional chef looking to save some preparation time or a beginner with a New Year’s Resolution of cooking more at home, let KitchenAid help you find joy in the process and empower your soul to experiment and explore your talent in the kitchen.

This post is sponsored by KitchenAid®. All thoughts and opinions are my own.