Roast beets as directed above, reserving beet greens. Cut roasted beets into wedges.
Wash beet greens well, and cut into 1 inch pieces.
Cook pasta until al dente, according to directions. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Heat olive oil in a skillet. Add onions and saute on low to medium-low until soft and golden brown, about 18-20 minutes.
Add garlic and and stir 2 more minutes.
Stir in beet greens along with raspberry balsamic vinegar. Cook for 2-3 minutes until tender.
Toss cooked pasta with onion/beet greens, and roasted beets. Add pasta cooking liquid to moisten if desired.
Season to taste with salt and freshly ground pepper.
Sprinkle with toasted pine nuts.
Serve with nutritional yeast or goat cheese, if desired.
Adapted from Bon Appetit. I used red beets instead of yellow in the original recipe, and decided to roast them for a deeper, sweeter flavor profile. The caramelized onions are a must (although I adjusted the cooking time as it was too long in the original recipe). I also added a splash of raspberry balsamic vinegar to add a little bit of tang. A sprinkle of nutritional yeast on top (vegan version) or goat cheese would be nice.