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Red Beet Fusilli With Balsamic, Poppy Seeds And Mint

By Food52
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main-dish nut free vegetarian memorial day dinner italian

Comments

I don't think I have ever had so much fun cooking as I did mixing in the fusilli and watching it turn red! To top it off, it was super delicious! The balsamic evened out how sweet beetroot usually tastes to me, and the poppy seeds added a delightful texture :)
Carly Sheil   •  29 Apr   •  Report
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Ingredients

4 tablespoons poppy seeds

6 tablespoons unsalted butter

1 pound raw fresh red beets, peeled and grated

1 pound fusilli or other "ribbon style" pasta

salt and pepper, to taste

2/3 cups grated Parmigiano-Reggiano

4 tablespoons balsamic vinegar

fresh mint

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