Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

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   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.

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   2. Bring a large pot of salted water to a boil.

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   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.

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   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.

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   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.

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   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.

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   7. Serve immediately.

* Per serving · 4 servings · Values may vary.