Step 1: Cook the Beets

Pan Method:
Wash, peel, and roughly chop the beets. Heat 2 tsp olive oil in a pan. Add the garlic and sauté for 30-40 seconds. Add the beets, a pinch of salt, and sauté for 1-2 minutes more. Add 1 tbsp water, cover with a lid, and simmer for 13-15 minutes, stirring every 5 minutes until the beets become fork-tender.

Alternative Method (Roasting):
Preheat the oven or air fryer to 200°C (400°F). Toss the chopped beets and garlic in olive oil and salt. Wrap in aluminum foil and bake for 25-30 minutes, or until tender.

Step 2: Cook the Pasta

In a large pot, heat water and add 1 tsp salt. Add the pasta and cook according to the package instructions, making sure it’s al dente. Reserve ½ cup of pasta water before draining.

Step 3: Make the Sauce

In a blender, add the cooked beets, garlic, feta (or paneer), lemon juice, and 2-3 tbsp of pasta water. Blend until smooth and creamy. If using paneer, add ½ tsp salt, but skip if using feta.

Step 4: Combine Pasta and Sauce

Add the drained pasta back to the pot and pour the beetroot sauce over it. Toss gently until the pasta is fully coated in the sauce. If needed, add 1-2 tbsp more pasta water to adjust the consistency. Taste and adjust salt and seasoning as desired.

Garnish & Serve:
Garnish with crumbled feta and freshly chopped basil or cilantro before serving.