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

• 1½ 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
• ⅔ 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

• ¼ cup minced chives