Prep the Beets: Wash, peel, and chop the beetroot. Heat olive oil in a medium pan, sauté garlic until fragrant, add beets and salt, cover, and simmer until tender.

Cook the Pasta: Bring salted water to a boil, add pasta and cook until al dente. Reserve 1/2 cup of pasta water, then drain.

Blend the Sauce: Transfer beets and garlic to a blender. Add feta or paneer, lemon juice, and reserved pasta water. Blend until smooth.

Combine Pasta and Sauce: Add pasta back to the pot, pour sauce over it, and mix until well combined. Adjust thickness with reserved pasta water if needed.

Garnish and Serve: Serve warm, garnished with crumbled feta or paneer and fresh herbs.