Beet Pasta with Blood Orange Honey Walnuts and Crispy Kale
Ingredients
- Juice from ¼ large lemon
- Salt and pepper
- 1 Tablespoon olive oil
- 1 Tablespoon water
- 2 Teaspoons red wine vinegar
- ¼ Cup orange juice
- 1 Teaspoon whole grain or country-style Dijon mustard
- 2 medium beets, peeled, spiralized with BLADE C
- Olive oil
- Salt and pepper
- Cooking spray
- 1 large blood orange, peeled and quartered or cut into eighths
- 2 Cups roughly chopped kale leaves (stems removed)
- ½ Cup walnuts
- Raw honey
Instructions
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