Wash and peel the beetroot, then chop it into small cubes. Heat 2 teaspoons of olive oil in a large skillet. Add 2-3 cloves of chopped garlic, sauté for about 30-40 seconds until fragrant. Introduce the chopped beets with a pinch of salt and stir gently for another 1-2 minutes.

Pour in 1/4 cup of water, cover, and let the beets simmer on low heat for 13-15 minutes until fork-tender. Alternatively, roast whole beets at 200°C (400°F) for 25-30 minutes. Once tender, cool slightly before blending.

Bring a large pot of salted water to a boil. Add 2 cups of uncooked pasta and cook until al dente, about 8-10 minutes, following package instructions. Save about 1/2 cup of pasta water before draining.

In a blender, combine cooked beets, sautéed garlic, 100 grams of feta cheese (or silken tofu), and 1 tablespoon of lemon juice. Blend until smooth, adjusting with reserved pasta water as needed. Season with salt and crushed black pepper.

Return drained pasta to the pot over low heat. Pour in the beetroot sauce, tossing until thoroughly coated. Add reserved pasta water if the sauce is too thick. Serve warm, garnished with fresh basil or cilantro.