Wash, peel, and chop the beetroot into small chunks. Sauté chopped garlic in 2 teaspoons of olive oil for 30-40 seconds until fragrant. Add beet pieces and ½ teaspoon of salt, then cover and simmer for 13-15 minutes until tender.

In a large pot, fill with water, add salt, and bring to a boil. Cook pasta according to package instructions (usually 8-10 minutes), reserving ½ cup of pasta water just before draining.

In a blender, combine cooked beetroot, sautéed garlic, 100g feta cheese, and 1 tablespoon lemon juice. Add 2-3 tablespoons reserved pasta water. Blend until smooth.

Combine the drained pasta with the beetroot sauce in the pot, tossing until well coated. Add more reserved pasta water as necessary for desired texture. Garnish with crumbled feta and fresh herbs.