Spiralised Beetroot Noodles, Ricotta, Parsley Pesto | Chef's Complements

Ingredients

• 3 medium (500g) fresh beetroot, trimmed and scrubbed
• 1 tablespoon olive oil
• 2 eshallots, thinly sliced
• 1 clove garlic, crushed
• 1 tablespoon balsamic vinegar
• 1/2 cup fresh ricotta
• 1/4 cup pistachios
• PARSLEY PESTO:
• 1 large bunch parsley
• 1 clove garlic
• 1 teaspoon lemon rind
• 1 teaspoon lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper