Beetroot spaghetti with scallops

Find more recipes at fussfreeflavours.com

Spaghetti tossed in cooked beetroot. Served with scallops and walnuts

5 from 6 votes

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.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time12

Total Time17

Ingredients

120 g Spaghetti
10 ml Olive oil
100 g Beetroot - peeled and grated, or use precooked from the supermarket
25 g Walnuts - lightly toasted
6 Scallops

To serve

1 tsp Beetroot crisps
10 g herby salad leaves

Instructions

Bring a large pot of water to the boil, add salt and start to cook the spaghetti.
While the spaghetti cooks, add half the oil to a frying pan and saute the beetroot over a medium heat. After a few minutes' cooking time, take half a cup of the pasta cooking water, and season. Allow to simmer to reduce and to make a sauce.
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.
Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the beetroot sauce. It should turn a beautiful scarlet. Add more cooking water if you need to adjust the consistency.
Serve immediately, topping the beetroot spaghetti with the scallops, walnuts, a few salad leaves and beetroot crisps.

Notes

You can use either grated fresh beetroot, or ready cooked vacuum packed beetroot. I love the packets of cooked beetroot as they are shelf stable for months and perfect for your pantry. You absolutely don't want to use pickled beets for this!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.