Salad-on-Noodles

When I was living in the Netherlands I had lots of time to play around with in the kitchen. One evening I had a really lovely warm goat cheese salad that I reimaged a few days later as a pasta dish with a pile of suateed spinach, goat cheese rounds from the oven on top with lots of olive oil and garlic and shallots.

I went down a similar path with my market beets from the weekend. Rather than tossing them into a salad I diced them and threw them into pasta with cheese and shallots a bit of butter and cana de capra. Good concept but a couple of changes: possibly roast beets a bit longer than I normally would for salads. I did kale on the side because that's what was in the fridge but maybe sauteed beet greens thrown in there on top of the pasta?