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, you’ll find this pasta sweet and delicious, especially when paired with this dairy-free lemon-creme sauce.

2) Beet pasta is grain-free and gluten-free, making it a healthy choice for those 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!


2 boxes Cece’s™ Veggie Co. Beet Spirals


For the Lemon-Creme Sauce:

1 tbsp coconut oil

1 medium onion, chopped

3 garlic cloves, minced

3 heaping cups cauliflower florets

1/4 cup lemon juice

1 tbsp lemon zest

1 cup full-fat canned coconut milk

1/2 tsp sea salt

1/4 tsp freshly-ground black pepper

1 tsp dried ground cumin


For the Broiled Salmon:

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp mustard powder

1/2 tsp garlic powder

1/4 salt

2 (6-ounce) wild salmon fillets

Fresh parsley for garnish


  1. Lemon-Creme Sauce:
  2. 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.
  3. 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.
  4. Broiled Salmon:
  5. Preheat the broiler. Line a sheet pan with foil.
  6. Mix cumin, paprika, mustard powder, garlic powder and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan.
  7. 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.
  8. Assembling the dish:
  9. Divide beet pasta between two plates.
  10. 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.

Prep time: 20 mins | Cook time: 60 mins | Total time: 1 hour 20 mins

Original blog by Sonnet from In Sonnet’s Kitchen. Follow on FacebookInstagram and Twitter!