• 2–3 medium beets, peeled and processed through thin a spiral slicer attachment on a mandolin (should yield 8 cups)
• Juice of 1⁄2 lemon
• 1 tablespoon olive oil
• Pinch of sea salt
• 2 cups spinach
• 4–5 tablespoons thyme
• 1⁄4 cup olive oil
• 1⁄2 cup pistachios
• 3 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 1⁄2 teaspoon grated nutmeg
• 1⁄2 teaspoon sea salt
• Pepper, to taste

• Beet Spaghettini—-Toss beets with lemon juice, oil, and salt. Allow to marinate

  while making pesto. Pesto—Pulse all ingredients in food processor and blend until well combined but still slightly chunky. Assembly—- Toss noodles with pesto. Garnish with chopped pistachios and a sprig of fresh thyme before serving.

  
  

• Serves 2-4

The beet “pasta” is always a fun surprise. We love the way this looks. Beets are rich in the phytonutrient belatin, which supports detoxification and is rich in antioxidants. Although the nutritional benefit is slightly different for yellow beets, they would also be a lovely presentation. Pistachios are buttery and delicious, but walnuts make a great substitution.