Farro Spaghetti, Beets, Brown Butter, Poppy Seeds – a delicious recipe with red beets, olive oil, water, whole wheat spaghetti, unsalted butter, poppy seeds. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Preheat the oven to 400u00b0F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
2
2. Bring a large pot of salted water to a boil.
3
3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
4
4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
5
5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
6
6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
7
7. Serve immediately.
453
kcal
Calories
42
g
Fat
12
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound red beets, cleaned, 1/4 cup olive oil, 1/4 cup water, 1 pound good-quality farro or whole wheat spaghetti, and more.
Yes, Farro Spaghetti, Beets, Brown Butter, Poppy Seeds falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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