Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chopped beetroots and minced garlic, sautéing until the beets are tender, about 13-15 minutes. Alternatively, roast whole beetroots in the oven at 200°C (400°F) for 25-30 minutes until they are fork-tender. Allow them to cool before blending.

In a large pot, bring water to a boil and salt it generously. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of the starchy pasta water before draining.

In a blender, combine the sautéed beetroots, garlic, feta or paneer, and fresh lemon juice. Add 2-3 tablespoons of the reserved pasta water and blend until creamy and smooth. Adjust consistency with more pasta water if needed.

Return the drained pasta to the pot on low heat. Add the blended beetroot sauce and toss to coat the pasta well. Add more reserved pasta water if the sauce is too thick and adjust seasoning.

Transfer the creamy beetroot pasta to serving plates. Garnish with crumbled feta or paneer and fresh herbs like parsley or basil. Serve immediately while hot.