Golden Beet Linguini with Arugula & Pistachio Pesto

Golden beets and brilliant green pesto make this a beautiful dish. You can also use red or Chioggia beets in place of golden beets.
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Twist and munch your way to health with these low-carb dishes featuring spiralized veggie  noodles in place of pasta.

For more about this recipe: Get Inspiralized!

  • 4Servings


  • 2 lbs. golden beets

  • 1 cups chopped baby arugula leaves

  • 1 cup chopped baby spinach

  • 1/2 cup chopped fresh basil

  • 2 garlic cloves, peeled

  • 1/2 cup chopped pistachios

  • 1/2 cup olive oil

  • 1/2 tsp. lemon juice

  • 4 oz. soft goat cheese


  1. Scrub beets, cut off ends, and spiralize into noodles. Bring large pot of salted water to boil. 
  2. In food processor, combine arugula, spinach, basil, garlic, pistachios, olive oil, and lemon juice. Process into thick paste, adding water, 1 Tbs. at a time, if needed to thin. Season to taste with salt and pepper, and set aside.
  3. Add beet noodles to boiling water, and cook 3–4 minutes until tender, but firm. Drain, and transfer to serving bowl. Add pesto, and toss to mix. Divide among individual serving plates, top with goat cheese, and serve immediately. 

Nutrition Information

  • Calories: 510
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 15 mg
  • Fat Content: 41 g
  • Fiber Content: 8 g
  • Protein Content: 13 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 320 mg
  • Sugar Content: 17 g
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Quinoa, Pomegranate & Pistachios with Ricotta Salata

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.