Almond Beetroot Pasta + Nutty Gremolata

Beetroot pasta has been on my mind ever since I saw that wonderful hot pink thing beets do when they’re blended up. It started with my Horseradish Beetroot Dip and I couldn’t stop thinking about what else I could do with blended beets.

Naturally I went for one of my favorite comfort foods: pasta.

This beetroot pasta is not only a show stopper with it’s vibrant color, but it’s loaded with texture and flavor! The nutty gremolata on top is a beautiful touch and I love that we’re not wasting any greens! Save those beet leaves and stems because we’re sautéeing them and mixing them in!

What to Do with Fresh Beets?

There are so many options! You could put them in a salad like this Roasted Beet Salad + Blueberry Vinaigrette or this Butternut Squash + Beet Harvest Salad.

Try a main dish like this Baked Beet Falafel, this Vegetarian Beet Burgers or this Beet + Leek Soup.

Or if you want a quick snack, try this Horseradish Beetroot Dip or these Beet Pickled Avocado Deviled Eggs are always a brunch time show stopper!

What Does Beetroot Taste Like?

The word earthy can get a bad rap because people think “earthy” is a codeword for dirt. They don’t taste like dirt in my opinion, and I really can’t think of another word besides earthy to describe them. They taste earthy in the best way, can be slightly sweet, and can give such a rich, and silky texture when you use them in a sauce like we are today.

What Does Beetroot Go Well With?

I love pairing beets with something creamy and something nutty. One of my favorite recipes is this Beet + Blue Cheese Zoodle Salad because it has the perfect mix of walnuts, beets, and blue cheese.

Ingredients for this Beetroot Pasta

Beets. This is why you’re here, no? We’re making a pasta dish coated with the most delicious beet sauce.

Almonds. We are going to use some raw almonds both in the beet pasta sauce and for a nutty gremolata topping.

Water. To help the beet sauce become saucyyy.

Avocado Oil. For roasting, for sautéing, for saucing. We’re using avocado oil in pretty much every step of the process. You can sub in another vegetable oil if you prefer.

Garlic. Mm, my fave! I’m giving you some garlic guidance in the recipe, but if you feel like you want to add more, you measure it with your heart.

Salt. Always some salt.

Parsley. For the herby gremolata!

Cilantro. Nontraditional in a gremolata but adds some delicious flavor!

Lime Juice. For some fresh, zesty vibes in the gremolata topper.

Pasta. Any kind, any shape you want! Use spaghetti or macaroni or lentil pasta. You could even get creative and try spaghetti squash or a veggie noodle!

What is a Gremolata?

Gremolata is an Italian herb condiment originating from Italy consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a bit of mint. 

Our gremolata is a bit nontraditional because we’re adding some nuts to the mix, and swapping in some cilantro and lime for the traditional mint and lemon.

There are so many fun ways to use a gremolata from spooning it on top of your meat, adding it to your eggs in the morning or even some roasted veggies!

Add a sprinkle to your soup, your avocado toast, or even as a salad finisher for some extra flavor.

It adds the perfect freshness to finish any dish.

How to Make this Beetroot Pasta

Prep the beets. Cut the stems and leaves off the beets and set aside. Wash the beets and use a vegetable peeler to peel the outer skin off. Cut into ½ inch cubes and place on a baking sheet lined with parchment paper. 

Roast the beets. Drizzle with 1 tablespoon of avocado oil and roast in the oven for 20 minutes until fork tender. 

Prep the gremolata. Place 1 cup of almonds into a food processor and pulse until chopped up. Add the parsley, cilantro, 2 cloves of garlic, lime juice, and ¼ teaspoon salt to the food processor. Process until combined but still chunky. Transfer to a bowl and set aside. You’ll use the food processor again and don’t need to wash it. Just try to get most of the gremolata out and set aside.

Cook the pasta. Cook pasta according to packing directions and drain.

Sauté the stems! Wash and cut the beet stems and leaves. Coarsely chop the leaves but you want to cut down the stems into smaller ¼ – ½ inch pieces. Place 1 tablespoon avocado oil in a pan over medium heat. Add the beet leaves and stems, 2 cloves minced garlic, and ¼ teaspoon salt to the pan. Sauté on medium heat for 2 – 3 minutes until the leaves are slightly wilted and but still retain some crunch. Set aside. 

Make the beet sauce. When the beets are done roasting, place them in the food processor along with 1 cup almonds, water, ¼ cup avocado oil, 2 garlic cloves, and ¼ teaspoon salt. Process until combined and forms thick sauce. 

Assemble it all! Return pasta back in the empty pot you cooked it in along with the beet sauce. Once coated, place the pasta in a bowl and top with the sautéed beet leaves and nutty gremolata.

How To Store Leftovers

Leftovers can be stored in the fridge in an airtight container for about one week.