Preheat the oven 400 degrees F.

Toss the beets together with the olive oil, thyme, balsamic and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. If you cut some of your beets into thick slices or wedges, keep the thin sliced beets on one sheet and the wedges on another, as the slices will roast faster than the wedges. Roast for 25-30 minutes or until the beets are tenders and charred on the edges. The thin sliced beets will take about 10-15 minutes and they need to be watched closely...they can become chips fast!

Meanwhile, add the beet greens, kale, manchego cheese, garlic, olive oil and a little pinch of salt + pepper to a food processor and pulse until finely chopped.

Bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and reserve 1 cup of the pasta cooking water.

Heat a large, high-sided skillet or pot over medium heat. Add the butter and allow the butter to brown, about 5 minutes. Once the butter is smelling toasted, reduce the heat and add the miso, whisking to combine. Add the beet green mixture + a pinch of crushed red pepper flakes and cook another 3-5 minutes. Once the pasta is done cooking, add it to the pan with the butter and greens, remove from the heat and toss with 1/3 cup of the pasta cooking water and the cubed brie. Toss well to combine. The brie will melt with the hot pasta. Season the pasta with pepper and serve immediately topped with roasted beets, pomegranate arils and toasted walnuts. DIG IN.