Farro Spaghetti, Beets, Brown Butter, Poppy Seeds
['1 pound red beets, cleaned', '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', '1/4 cup pasta water', '"1/4 pound goats milk cheese"']
1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
2. Bring a large pot of salted water to a boil.
3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
7. Serve immediately.
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