Heat olive oil in a pan over medium heat. Add garlic and sauté for 30–40 seconds until fragrant. Add chopped beets with a pinch of salt and cook for 1–2 minutes. Pour in 1 tablespoon water, cover, and simmer for 13–15 minutes, stirring occasionally, until fork-tender. If they begin to stick, add a splash of water and lower the heat.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain. The pasta should be tender with a slight bite.

In a blender, combine the cooked beets, garlic, feta (or paneer), lemon juice, and 2–3 tablespoons of reserved pasta water. Blend until smooth and creamy. Add more pasta water gradually if the sauce is too thick.

Return the drained pasta to the pot. Pour the beetroot sauce over it, add black pepper, and toss gently until evenly coated. Add a splash of pasta water if needed for a smoother consistency.

Taste and adjust seasoning. Garnish with extra feta and fresh herbs before serving. The sauce should be glossy, creamy, and beautifully pink.