5 from 6 votes
Spaghetti tossed in cooked beetroot. Served with scallops and walnuts
Beetroot spaghetti with scallops
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins

This simple but impressive dish of vibrant scarlet beetroot spaghetti served with seared scallops is easy to make after work, but still impressive enough to serve at a dinner party.  Dinner on the table in less than 20 minutes.

Course: Main
Cuisine: Pasta, Seafood
Keyword: beetroot, Beetroot spaghetti
Servings: 2
Calories: 401 kcal
Author: Helen Best-Shaw
  • 120 g Spaghetti
  • 10 ml Olive oil
  • 100 g Beetroot (peeled and grated)
  • 25 g Walnuts (lightly toasted)
  • 6 Scallops
To serve
  • 1 tsp Beetroot crisps
  • 10 g herby salad leaves
  1. Bring a large pot of water to the boil, add salt and start to cook the spaghetti

  2. Whilst the spaghetti is cooking add half the oil to a frying pan and saute the beetroot over a medium heat.   Add half a cup of the pasta coking water, and season. Allow to simmer to reduce and to make a sauce.

  3. Fry the scallops in the remainder of the oil, over a medium heat, for about 3 minutes on each side until they are golden brown and cooked through.

  4. Drain the spaghetti, reserving some the the cooking water, and add the the beetroot.   Add a little of the cooking water if needed to coat the pasta.   It should turn a beautiful scarlet.

  5. Serve immediately with the pasta topped with the scallops, walnuts and a few salad leaves and beetroot crisps.

Nutrition Facts
Beetroot spaghetti with scallops
Amount Per Serving
Calories 401 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 219mg10%
Potassium 443mg13%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 5g6%
Protein 15g30%
Vitamin C 2.5mg3%
Calcium 33mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.