Photos by Hannah Burne

This is a quick delicious meal, featuring the delicious Beetroot Pesto my friend Guido introduced me to in our travels in India. Serve it cold as a refreshing salad on a beautiful summery day, or warm it up for a comforting meal. I got a little Hand-Held Spiralizer from Community Natural Foods which I like to keep at home (at work we have a Tabletop Spiralizer) – both work great!

Prep time: 10 mins
Serves 2-4

Nut free Gluten free

(nut free optional)


* For a nut-free option, substitute the pine nuts for pumpkin seeds


Using a spiralizer*, create zucchini noodles (zoodles), leaving the skin on.

Place into a bowl and mix with beet pesto and salt.

Crumble tofu feta on top (optional)

Garnish with pine nuts or pumpkin seeds

If you don’t have a spiralizer, you can use a peeler to create zucchini ribbons instead.

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍


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