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Beet Pasta with Blood Orange, Honey Walnuts, and Crispy Kale
Beet Pasta with Blood Orange, Honey Walnuts and Crispy Kale
Evan Sung / Clarkson Potter, an imprint of Penguin Random House LLC
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When you’re a food blogger, you are especially aware of produce seasonality. You know it’s fall when your Twitter feed is full of pumpkin everything—lattes, cookies, pancakes, smoothies, granola, you name it. One day, I signed on to learn that blood oranges were in season and I had almost missed out on them! I rushed to the grocery store, picked up a few, and headed back to the kitchen to make a recipe before my small window of relevancy closed. I was happy I did—when you roast an orange, it somehow transforms into a velvety, luxurious, and sweetened version of itself. This recipe also works well with spiralized Golden Beets and Butternut Squash.

Note: You can always buy kale chips instead of roasting your own, but if you have the time, make them fresh and save the leftovers for snacking.


  • For the vinaigrette

    • ¼ large lemon, juiced
    • 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
  • For the salad

    • 2 medium beets, peeled, spiralized
    • 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


Reprinted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. Copyright © 2015 by Ali Maffucci. Photos by Evan Sung. Published by Clarkson Potter, an imprint of Penguin Random House LLC.

Inspiralized cookbook by Ali Maffucci Clarkson Potter, an imprint of Penguin Random House LLC