Provided by: Chefs Ron Suhanosky, Colleen Marnell-Suhanosky
Preheat an oven to 400 degrees F. Place the beets in a glass or ceramic baking dish. Cover with olive oil and water. Bake until a tester easily passes through the beets, about 1 1/2 hours. Let cool.
Bring a large pot of salted water to a boil.
Peel the beets. Cut into chunks and add to the bowl of a food processor. Process until a rough puree is achieved.
Add the spaghetti to the boiling water.
Add the butter to a room temperature 10-inch skillet. Turn heat to high and brown. Toast the poppy seeds in the brown butter for about 2 minutes. Add the pureed beets, salt and pasta water to pan. Stir to fully incorporate.
Use a wire mesh strainer or tongs to remove the pasta directly into the skillet toss to combine.
To serve; divide the spaghetti into equal portions and place on warm plates. Use 2 round or oval soup spoons to create little balls or quenelles with the goat cheese and place one on top of each serving.(Published 2008)