Separate the beet roots from the greens, and set the greens aside. In a medium pot, cover all the beet roots with water. Bring to a boil on high heat, then turn the heat down to medium-low and let them boil for about 15 minutes or until a fork can easily go through the biggest beet.
Run the beets under cold water and peel the skins off. Chop up into bite-sized pieces and set aside.
Bring a large pot of water to a boil for the pasta. Add a handful of salt.
While the water is coming to a boil, heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and cook for 5 minutes until the onion begins to soften and brown, stirring frequently.
Add the garlic and sage to the onion mix and cook, stirring often, for another 2-3 minutes. Add salt and pepper if you like. The smell should be lovely!
Wash and chop the beet greens, then add them to the pasta pot along with the dry pasta. Cook according to package directions.
Drain the pasta and beet greens in a colander together, return to the large pot, then stir in the chopped beets and the onion-garlic-greens mixture. Mix well and serve hot, topped with a sprinkling of vegna parmesan. Enjoy!