Pre heat oven to 400.

Remove the beets greens from the beets and give both a really good rinse.

Place the beets on a rimmed baking sheet and pop them right into the oven. They will take any where from 25-45 minutes to cook, depending on their size. Ultimately you want to be able to easily pierce them with a fork.

Once the beets have cooked and cooled a bit, you can rub the skins right off and cut them into small bite sized pieces.

Stem the greens, and cut them into thin ribbons.

Cook your pasta according to the package and be sure to reserve some of the pasta water.

Heat the oil in large non-stick saut over a medium high heat. Add in the onions and garlic and cook for about five minutes until the onions are translucent. Add in the beet greens and season with some salt and pepper. If you need a little extra liquid, stir in some of the pasta water.

Once the greens have wilted, stir in the chopped beets, fresh basil, pasta, and ricotta cheese. Gently mix until everything is combined and the cheese has coated all the pasta. Adjust your seasonings.

Plate into two big bowls and top each with a tablespoon of feta cheese. Enjoy!

Serves 2.