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Home > Restaurants > Recipes > Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Provided by: Chefs Ron Suhanosky, Colleen Marnell-Suhanosky
Served at: Sfoglia

  • Type of Dish: Appetizers, Main Courses
  • Servings: 4-6
  • Cuisine: American, Italian
  • Special Requests: Vegetarian/Vegan
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1 pound red beets
1/4 cup olive oil
1/4 cup water
1 pound good quality farro or whole wheat spaghetti
6 tablespoons unsalted butter
1 heaping tablespoon poppy seeds
1 teaspoon kosher salt
1/2 cup pasta water
12 tablespoons fresh, soft goat cheese


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)

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