Wrap the beetroot, skin on in foil and bake in the oven at 200`c for 45 minutes. Allow to cool down, peel and puree. Mix in the eggs and oil. Next, place the semolina, flour and salt into the bowl of a food processor. Add in the beetroot mixture and pulse. If necessary, add in enough warm water whilst mixing to form  a dough. Wrap in clingfilm and allow to rest for 1 hour. Meanwhile, make the filling by mixing together the fresh gbejniet, pekorin and pine nuts and season with pepper and salt. Use a pasta machine to its thinnest setting possible to roll out sheets of fresh pasta and cut into small hearts 5-6 cm in diameter. Place the filling in a piping bag and use to fill the hearts. Lightly wet the edge and cover with another heart and seal together well. M heating the oil in a pan and lightly fry the garlic. Add in the sun-dried tomatoes, remove off the heat and add in the chopped basil leaves. Cook the pasta in salted boiling water and immediately for a minute or so and immediately toss in the flavoured oil. Serve onto plates decorated with extra pine nuts and micro greens.