Beet “Pasta” with Lemon-Creme Sauce and Broiled Salmon

Beet "Pasta" with Lemon-Creme Sauce and Broiled Salmon

Have you ever had beet “pasta” before?

No?? Well, then it’s certainly time we change that! Alright everyone, grab your spiralizers!

I’ve shared a lot of recipes here on the blog before that use a spiralizer so hopefully by now you own one and use it often. If you don’t know what I’m talking about, don’t despair! Check out my tutorials on how to spiralize zucchini and how to make zucchini fettuccine. And, if you need a sprializer, I recommend the Paderno World Cuisine model I purchased off of Amazon a few years ago.

Now it’s time to talk beet “pasta.” The awesome thing about beet pasta? Well, there are a few things actually:

1) If you like the flavor of beets like I do, you’ll find this “pasta” sweet and delicious, especially when paired with my (dairy-free!) lemon-creme sauce.

2) Beet “pasta” is grain-free and gluten-free, making it a healthy choice for those of us with food allergies, intolerances, or who try to avoid gluten/grains.

3) If you’re stuck in a beet rut this winter, beet “pasta” is a fun and creative way to use seasonal beets!

Let me show you how easy it is to make beet “pasta” and turn it into a eye-catching entree!

How to make beet "pasta"

How to make beet "pasta"

How to make beet "pasta"

I really like to cook my beets before spiralizing them. This makes them softer, sweeter, and I find it easier to spiralize a cooked beet instead of a raw one. When it comes to cooking beets you have a few options so you can choose to either steam them, boil them, or roast them whole before sprializing. Each of these cooking methods alters the flavor slightly and although I love the flavor of roasted beets, I opted to boil them in this recipe for ease of use.

Another important point here is that you can use any color beet of your choice. I really like to mix golden beets with red beets because they create a pretty bright pink “pasta”, which goes with the theme of this dish. I will say though that spiralizing a golden beet is waay less messy than spiralizing a red one! 😉

Check out this beautiful beet pasta…

Beet "Pasta" with Lemon-Creme Sauce and Broiled Salmon

I topped my beet pasta with a lemon-creme sauce made from coconut milk and pureed cauliflower because I really like the contrast of the lemon creme sauce with the sweetness of the beets. This dish could certainly become a vegetarian entree by subbing some cooked chickpeas for a hearty vegetarian protein instead of the salmon.

However, if you do eat seafood, I would encourage you to eat some salmon this winter. Salmon is a great source of healthy fats, especially for those of us who live in cold climates this time of year. (Note: Wild-caught salmon from the Pacific Coast is considered the best choice for the environment. For more information, visit Monterey Bay Aquarium website.)

Beet "Pasta" with Lemon-Creme Sauce and Broiled Salmon Beet "Pasta" with Lemon-Creme Sauce and Broiled Salmon

Beet "Pasta" with Lemon-Creme Sauce and Salmon
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • Beet Pasta:
  • 1 pound whole beets (I used a mix of red and gold)
  • Lemon-Creme Sauce:
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 heaping cups cauliflower florets
  • ¼ cup lemon juice lemon juice
  • 1 tablespoon lemon zest
  • 1 cup full-fat canned coconut milk
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon freshly-ground black pepper
  • 1 teaspoon dried ground cumin
  • Broiled Salmon:
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • 1⁄4 teaspoon salt
  • 2 (6-ounce) wild salmon fillets
  • Fresh parsley (for garnish, optional)
  1. Beet Pasta:
  2. Chop off the beet greens (if they are still attached). Place the beets in a medium saucepan, add enough water to cover, and bring to a boil.
  3. Simmer beets on medium heat for 45 – 60 minutes, or until the skins can be rubbed off with your fingers.
  4. To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it’s cool enough to handle. Remove the skins (they should rub off easily using your fingers).
  5. Once beet is cooked and skinned, use a spiralizer to create beet pasta. Set aside.
  6. Lemon-Creme Sauce:
  7. Add coconut oil to a medium saucepan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for an additional minute.
  8. While onion is cooking, steam the cauliflower florets for 5 minutes or until tender. Once cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper, and cumin to a blender and process until smooth. Set aside.
  9. Broiled Salmon:
  10. Preheat the broiler. Line a sheet pan with foil.
  11. Mix cumin, paprika, mustard powder, garlic powder and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan.
  12. Broil the salmon for 7 minutes, or until the salmon is flaky and cooked through and the internal temperature has reached at least 135 degrees F.
  13. Assembling the dish:
  14. Divide beet pasta between two plates.
  15. Add the blended sauce back to the saucepan. Simmer for 1 minute then serve hot over beet pasta. Top with broiled salmon and garnish with fresh herbs, if desired.


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  1. piraba says

    You are a Goddess.Just in awe.
    Volunteered to make dinner tonight & I absolutely do Not like to cook.
    ps- I love how your instructions are simple yet attentive.

  2. says

    Hi! This looks soo delicious! And creative! I’ve heard of using zucchini as a pasta substitute, but not beets! I’m including this in a healthy V-Day recipe round-up I’m posting on my blog, of course giving credit to you and linking back to your site. Please let me know if this isn’t okay and I will remove it! :)

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