Preheat oven to 375ºF.
Coat the beets with a drizzle of EVOO and place them on a roasting pan. Cover the pan with foil and place in the oven. Roast the beets for about 30 minutes if using baby or about 45 minutes if using medium, then remove from the oven and let cool for 15 minutes, until cool enough to handle. (If using red beets, coat your hands with a little oil before peeling them to prevent them from staining your hands.)
Just before the beets come out of the oven, bring a large pot of water to a boil for the pasta. Once boiling, salt the water liberally, add the pasta, and cook to al dente. Heads up: reserve 1 cup of the starchy cooking water before you drain the pasta.