Fettuccine with Grated Beets and Cheese

Wonderful flavor, beautiful colors and so easy to make.
Makes 6 servings
Shopping List

  • 3 tablespoons poppy seeds
  • 6 tablespoons unsalted butter
  • 11/2 pounds beets
  • 1 pound fettuccine
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon balsamic vinegar
  • 1/4 cup minced chives

In a large heavy saucepan, over a high heat, toast

  • 3 tablespoons poppy seeds

stirring until they smell slightly nutty. It takes about 2 minutes. Remove from pan and set aside. Add

  • 5 tablespoons unsalted butter

to the same pan and cook over moderate heat until the butter starts to brown, about 5 minutes. Stir in

  • 11/2 pounds beets, peeled and finely grated in a food processor
  • salt and pepper, to taste

Reduce heat to low and cover. Cook until the beets are tender, about 10 minutes.

Meanwhile, cook

  • 1 pound fettuccine

in boiling salted water. Drain and transfer to a large warmed serving bowl. Toss the fettuccine with

  • 1 tablespoon butter
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • salt and pepper, to taste

Stir in the cooked beets, sprinkle with the toasted poppy seeds and add

  • 1 teaspoon balsamic vinegar

Garnish with

  • 1/4 cup minced chives

Adapted from Food & Wine magazine

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