Serves: 4
Total Calories: 782
Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container.
Prepare the sauce while the pasta cooks.
Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well.
Use tongs to transfer the spaghetti directly to the skillet. Stir to combine.
Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately.
The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.
This Whole Wheat Spaghetti with Solar Roasted Beets, Brown Butter, and Poppy Seeds recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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