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Wash, peel & roughly chop the beetroots. Heat 4 tsp olive oil in a pan. Add garlic & sauté for 30-40 seconds. Add beets, pinch of salt and sauté for 1-2 minutes more. Add 1 tbsp water and cover with a lid. Simmer for 13-15 minutes while stirring every 5 minutes till beets become fork tender.
Heat water in a big pot. Add 1 tsp salt to it and add pasta. Cook the pasta per packet instructions. Drain and reserve ½ cup pasta water to use later.
In a blender jar, add cooked beets, garlic, feta (or paneer), lemon juice and 2-3 tbsp pasta water. Blend till you get smooth creamy sauce.
Drain the pasta and add it back to the pan in which we boiled it. Pour this beet sauce over it. Add black pepper and toss gently till entire pasta is covered in sauce.
Add 1-2 tbsp pasta water (if required) while mixing to adjust the consistency. Taste and adjust salt or seasoning as per your taste. Garnish with some crumbled feta & chopped fresh herbs before serving.