Preparation

• In a medium skillet or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until almost translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 15 to 30 seconds. Add the beets and pasta, and cook, stirring occasionally, until the pasta is lightly toasted, about 4 minutes.
• Add about 1/2 cup of broth and stir, loosening any ingredients stuck to the bottom or side of the pot. Stir gently until most of the broth is absorbed and you can run the spoon across the bottom of the pan, 2 to 3 minutes. Continue adding broth in 1/2-cup increments, stirring constantly and scraping around the edge of the pot, until the beets have softened, the pasta is al dente, and most of the broth is absorbed, 25 to 30 minutes.
• Remove the pan from the heat, cover, and let rest for 5 minutes. To serve, divide the pasta among bowls and top each with crumbled goat cheese, a pinch of cumin, if using, and cilantro.