Cut the stems and leaves off the beets and set aside.
Wash the beets and use a vegetable peeler to peel the outer skin off. Cut into ½ inch cubes and place on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon of avocado oil and roast in the oven for 20 minutes until fork tender.
While the beets are cooking, make the gremolata. Place 1 cup of almonds into a food process and pulse until chopped up. Add the parsley, cilantro, 2 cloves of garlic, lime juice, and ¼ teaspoon salt to the food processor. Process until combined but still chunky. Transfer to a bowl and set aside. You’ll use the food processor again and don’t need to wash it. Just try to get most of the gremolata out.
Cook pasta according to packing directions and drain.
Wash and cut the beet stems and leaves. Coarsely chop the leaves but you want to cut down the stems into smaller ¼ – ½ inch pieces. Place 1 tablespoon avocado oil in a pan over medium heat. Add the beet leaves and stems, 2 cloves minced garlic, and ¼ teaspoon salt to the pan. Sauté on medium heat for 2 – 3 minutes until the leaves are slightly wilted and but still retain some crunch. Set aside.
When the beets are done roasting, place them in the food processor along with 1 cup almonds, water, ¼ cup avocado oil, 2 garlic cloves, and ¼ teaspoon salt. Process until combined and forms thick sauce.
Return pasta back in the empty pot you cooked it in along with the beet sauce. Once coated, place the pasta in a bowl and top with the sauteed beet leaves and nutty gremolata.