Lunch / Dinner

Beet Mac & ‘Cheeze’


I cannot lie, this turned out soooo amazing I think I might be a genius! 

Can I give myself genius status?

I turned beets & carrots into a completely healthy Mac & Cheese, so I’m going to go with yes!


Banza noodles are the only noodles I use because they are made from chickpeas! Give me a noodle that is full of fiber & protein and I’m thrilled.

So do your body & taste buds a favor and make this Mac & Cheeze!

Beet Mac & 'Cheeze'

  • Servings: 2
  • Difficulty: easy
  • Print




  • 2 red beets, chopped
  • 1 C baby carrots, chopped
  • 1/4 of a red onion, chopped
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • Juice from 1/3 of a lemon
  • 1-2 C veggie broth
  • 1/4 C nutritional yeast
  • A few pieces of fresh basil (optional)
  • Chickpea Noodles (I use Banza)


  1. Add your beets, carrots, onion, garlic powder, turmeric & lemon juice to a slow-cooker.
  2. Add in just enough vegetable broth so that the bottom of the crockpot is covered but veggies are not completely immersed.
  3. Stir, cover & cook on high heat for 4 hrs.
  4. When veggies are about done, transfer just the broth from the crockpot to a small pan to cook your noodles in. Add in 1 C noodles & cook until tender.
  5. Add the remainder of your crockpot to a food processor or high speed blender along with your basil & nutritional yeast. (You can leave some veggies in the slow-cooker to top your plate with at the end).
  6. Blend until everything is combined.
  7. Plate your noodles & top with the beet sauce. Enjoy!


If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Saturday from the #1 Beet lover, my dog, Batman!


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