4 Beets [peeled & chopped]
1 Apple [cored & chopped]
2 tsp. Poppy Seeds
3 Tbs. Butter
2 Servings of wide egg pasta
Roast the beets and apples in a dish with 1/2 inch of water for about 20 minutes. Meanwhile, cook the pasta.
Melt butter over medium heat. Add poppy seeds and cook for 2-5 minutes till butter is lightly brown. Add beets, apples & pasta to butter pan. Toss together in the hot skillet.
Serves 2.