Farfalle with golden beets, dandelion greens, and goat cheese

Golden beets are so pretty. And yummy. I found three enormous ones on sale the other day, so I roasted them and then decided what to do with them. The beet greens were looking a little wilty, and I had a bunch of dandelion greens that was starting to look gross, so I combined the two in this dish and added most of a log of goat cheese. Delish.

1 box farfalle (or other pasta shape)
2 large golden beets, roasted, peeled and chopped
1 bunch beet greens, chopped
1/2 bunch dandelion greens, chopped
1 cup toasted pine nuts
3/4 log goat cheese
2 shallots
2 cloves garlic

Finely dice the shallots and garlic and saute gently in olive oil until the shallots are soft. Add the greens and cook until wilted. Meanwhile, cook the pasta. Combine the cooked, drained pasta with a little of the pasta water with the greens, toasted pine nuts, and goat cheese. Stir until combined. Salt to taste.