Name: Orecchiette with Sour Beets, Ricotta, and Poppy Seeds
Yield: Serves 4–6
Ingredients: 1 tablespoon poppy seeds; 1 cup whole milk ricotta; ¾ pound gluten-free orecchiette or fusilli, or whole grain orecchiette or fusilli choice; ½ cup reserved pasta cooking water; ¾ teaspoon sea salt; ground black pepper, to taste; 1 tablespoon balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 pound (about 4 small) beets, grated; 1 onion, diced; 2 cloves garlic, minced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Orecchiette’s cupped shape is ideal for catching sturdier sauces like this earthy (addictive) beet-based one. Its flavors are slightly Eastern European (think borscht), with a power punch of vinegar to keep it out of the overly sweet category. Ricotta and poppy seeds can be switched with what’s on-hand—try thick yogurt or goat cheese for the creamy component, and chopped toasted almonds or walnuts for the crunch.