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Makes 6 servings
Shopping List
- 3 tablespoons poppy seeds
- 6 tablespoons unsalted butter
- 1½ pounds beets
- 1 pound fettuccine
- ⅔ cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon balsamic vinegar
- ¼ 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
- 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
Adapted from Food & Wine magazine