Add the butter to a room temperature 10-inch skillet. Turn heat to high and brown. Toast the poppy seeds in the brown butter for about 2 minutes. Add the pureed beets, salt and pasta water to pan.

Add farro to a medium pot with a pinch of salt. Fill pot with enough water to cover farro by 1 inch. Boil over high heat, then reduce to a simmer and cover. Cook until grains are tender ...