1Slice the peeled beets into very thin strips.
2Heat 2 tablespoons of Colavita Olive Oil in a large skillet over medium heat.
3Add the beet strips to the olive oil with ¼ teaspoon salt, and a pinch of black pepper, and 1 tbsp lemon juice. Allow the beets to simmer and cook for about 15 minutes, stirring occsasionally.
4Meanwhile, in a large pot, bring water to a boil to cook the pasta. Once the water is boiling, add a generous pinch of salt. Add the gemelli to the salted, boiling water and cook according to the package instructions (8 minutes).
5Drain the cooked pasta in a colander. Add the drained and cooked pasta to the pan with the cooked beets. Mix the pasta well with the beet mixture – it will start to turn a bright pink color.
6Once the beets and pasta are well incorporated, remove it from the heat to a large serving bowl.
7To make the dressing, combine all the dressing ingredients and whisk.
8Drizzle the pasta with the dressing and sprinkle in the walnuts and herbs.
9Add in goat cheese, if desired.