Wash, peel, and chop the beetroots into small cubes. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add chopped beets and sauté for 1–2 minutes. Pour in water, cover, and simmer for 13–15 minutes until fork-tender.

While the beets simmer, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, usually 8–10 minutes. Reserve 1/2 cup of pasta water before draining.

Transfer cooked beets to a blender along with sautéed garlic, feta, lemon juice, and reserved pasta water. Blend until smooth, adjusting thickness with more water if necessary.

Pour the beetroot sauce over the cooked pasta and toss gently until fully coated. Season with salt and black pepper to taste.

Serve topped with crumbled feta and fresh herbs for enhanced flavor and presentation.