Wash, peel, and chop the beetroots into small chunks. In a large skillet, heat olive oil over medium heat, sauté garlic until fragrant.

Add the chopped beetroot and salt, cover the skillet, and simmer for 13-15 minutes until tender.

While the beets simmer, bring salted water to a boil, add pasta, and cook until al dente (8-10 minutes). Reserve ½ cup of pasta water.

Drain pasta and set aside to keep warm.

Transfer the beet and garlic mixture to a blender, add crumbled feta, lemon juice, and reserved pasta water, and blend until smooth.

Combine drained pasta with the beetroot sauce in the skillet, toss over low heat until well coated.

Garnish with crumbled feta and fresh herbs, serve immediately.