Cut tops from beets and set aside.

Wash beets and coat lightly with coconut oil and salt and pepper.

Pre-heat oven to 425 degrees and roast beets for about 45-50 minutes (or until tender, smaller ones may only need 25 minutes so check frequently).

Meanwhile, in large saucepot, begin preparing pasta as label directs. Cook pasta to al dente (don't overcook as gluten-free pasta can become mushy!). Remove 3/4 cup pasta cooking water and reserve. Drain spaghetti and return to saucepot.

Coarsely chop beet greens and stems. Set greens aside.

Remove roasted beets from oven when cooked, allow to cool slightly before slicing the beets into small cubes. If you want to peel them at this stage, feel free.

In nonstick 12-inch skillet, heat oil and garlic over medium heat 2-3 minutes or until garlic is lightly golden, being careful not to burn. Increase heat to medium-high; add beet greens to skillet, and cook 3 minutes, stirring. Add roasted beets and 1 teaspoon salt, and cook 1 to 2 minutes or until mixture is heated through and beet greens are wilted. Add reserved pasta water to beet mixture ¼ cup at a time until sauce reaches desired consistency. Toss well. Season to taste.

Serve over warm pasta.