Baked "beetballs" with pesto zucchini noodles and balsamic glaze
Chef
Richard Duclos
Hospital
Brigman and Women's Health
Cook time
30 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 cups grated peeled beets
1 1/2 cups rolled oats
1 1/2 cups drained chickpeas
1 1/2 cups panko crumbs
7 1/2 ounces white onion
3 ounces chopped peeled garlic
2 1/2 ounces lite soy sauce
1/2 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon pesto sauce (convenient item)
1 cup spiral zucchini noodles
1 tablespoon balsamic syrup
1 1/2 cups rolled oats
1 1/2 cups drained chickpeas
1 1/2 cups panko crumbs
7 1/2 ounces white onion
3 ounces chopped peeled garlic
2 1/2 ounces lite soy sauce
1/2 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon pesto sauce (convenient item)
1 cup spiral zucchini noodles
1 tablespoon balsamic syrup
preparation
Instructions
1. Place all ingredients except for the beets in a food processor and mix until smooth.
2. Fold two cups of grated beets into the mixture. Scoop into 2-ounce beetballs and place on a greased sheet pan. Bake in a 350°F oven for 15 minutes.
3. Toss zucchini noodles with 1 ounce of pesto sauce and lightly sauté. Place noodles in the middle of the serving bowl, top with three beetballs, and drizzle with 1/2 ounce balsamic syrup.
2. Fold two cups of grated beets into the mixture. Scoop into 2-ounce beetballs and place on a greased sheet pan. Bake in a 350°F oven for 15 minutes.
3. Toss zucchini noodles with 1 ounce of pesto sauce and lightly sauté. Place noodles in the middle of the serving bowl, top with three beetballs, and drizzle with 1/2 ounce balsamic syrup.
