Preheat the oven to 400 degrees. Toss the cubed beets with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 30 to 35 minutes until the beets are tender when pierced with a fork.

While the beets roast, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain the pasta and set it aside.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the drained penne and roasted beets to the skillet. Stir gently to combine and warm everything through for 2 minutes.

Remove the skillet from the heat. Sprinkle the crumbled goat cheese and toasted walnuts over the pasta. Toss lightly so the cheese softens but does not fully melt.