Farro Spaghetti Beets Brown Butter Poppy Seeds Recipes

SKILLET BEET AND FARRO SALAD

Steps:

• Roast the beets and meanwhile cook the farro. Place in a medium saucepan with the soaking water and bring to a boil. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until the grains have begun to splay. Turn off the heat and allow to sit for 15 minutes or longer in the water. Drain through a strainer set over a bowl.
• While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic, and mustard. Whisk in the oils. Pour into a wide frying pan or saucepan and add to the farro, along with a couple of tablespoons of the farro cooking water. Peel and dice the beets and add, along with the herbs and pistachios. Stir over medium heat until heated through and serve, with a little feta sprinkled over the top if you wish.

FARRO SPAGHETTI, BEETS, BROWN BUTTER, POPPY SEEDS

Steps:

• 1. Preheat the oven to 400°F. 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. Bring a large pot of salted water to a boil.
• 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. 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. 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. 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. Serve immediately.