Wash, peel, and chop the beetroot into small cubes. Heat olive oil in a skillet, add garlic, sauté until fragrant.

Add chopped beets to the skillet, cover, and simmer until fork-tender.

In a large pot, boil salted water and cook pasta until al dente, reserving some pasta water before draining.

In a blender, combine cooked beets, garlic, feta or tofu, lemon juice, and blend until smooth; adjust consistency with reserved pasta water.

Return pasta to pot, add the beetroot sauce, toss to coat, and warm through.

Serve warm with optional garnishes of feta or herbs.