Tullibee, the restaurant inside the Hewing Hotel in Minneapolis, focuses on farm-to-table and Scandinavian culture to inspire their menu. Chef Marque Collins stops by to make Beet Pasta.

Twin Cities Live and Tullibee are giving away two tickets to their “Leave it to the chef” series. Head to the Twin Cities Live Instagram page to enter.

Beet Fazzoletti with Burrata
Beet pasta dough

AP Flour 170g
Durum 55g
Egg yolk 140g
EVOO 15ml
Beet powder 20g
salt 10g

1. Mix ingredients together in stand mixer and mix on medium speed for 10-12 minutes or until dough comes together and resists when poked.
2. Wrap and rest in refrigerator for 30 minutes.
3. Roll out to desired thickness and blanch in heavily salted water.

Beet Agrodolce
Juice of cooked beets 650g
Balsamic Vin 345g
Honey 115g

1. Combine ingredients and reduce until proper texture and flavor.

Pistachio Dukkah
Pistachio 450g
Zaatar 250g
Cumin Seed (toasted) 9g
Corainder (Toasted) 9g
Fennel Seeds (toasted) 15g
Salt 10g

1. Toast seeds and nuts separately and combine in food processor with salt (or in a mortar and pestle) until desired texture is reached.