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1
Preheat the oven to 425 degrees.
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2
Cut the beets away from the greens, scrub them and place in a baking dish or casserole.
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3
For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch.
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4
Add 1/4 inch of water to the pan, cover tightly and place in the oven.
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5
Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets.
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6
Remove from the heat and allow to cool until you can handle them.
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7
Slip off the skins and cut in 1/4-inch dice.
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8
Set aside.
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9
While the beets are roasting, stem and wash the greens.
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10
Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens.
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11
Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water.
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12
Drain, squeeze out excess water and chop medium-fine.
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13
Keep the heat on under the water.
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14
Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic.
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15
Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste.
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16
Stir together just until coated with oil.
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17
Stir in the chives, and turn the heat to low.
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18
Bring the water in the pot back to a boil and add the pappardelle.
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19
Cook al dente.
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20
Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese.
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21
Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water.
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22
Toss together, and if the mixture seems gummy add more of the remaining pasta water.
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23
Serve hot.
