Toss romanesco florets with 1 tablespoon olive oil, salt and crushed red pepper; place on nonstick baking sheet and bake for 15 minutes or until tender and browned.
Cook pasta according to package directions; drain, reserving ½ cup of pasta water.
Place pasta and pasta water back in saucepan over medium heat. Add roasted romanesco and season to taste. Turn heat to low and keep pasta mixture warm.
In separate skillet sauté beets in remaining olive oil over medium heat to warm through, approximately 1-2 minutes.
Divide into eight bowls and top pasta mixture with beets and cheese.
