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Spaghetti tossed in cooked beetroot. Served with scallops and walnuts
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5 from 6 votes

Beetroot spaghetti with scallops

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: 2
Prep Time5 mins
Cook Time12 mins
Total Time17 mins


  • 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


  • 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.


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.
Calories: 401kcal | Carbohydrates: 52g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 219mg | Potassium: 443mg | Fiber: 4g | Sugar: 5g | Vitamin C: 2.5mg | Calcium: 33mg | Iron: 1.7mg
Course: Main
Cuisine: Pasta, Seafood
Keyword: beetroot, Beetroot spaghetti