Prepare the Beets

1. Roast or Boil the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45 minutes, or boil them for 25 minutes until tender. Let them cool, then peel and chop into chunks.
2. Blend the Sauce: In a blender or food processor, combine the roasted beets, olive oil, garlic, heavy cream, Parmesan cheese (if using), lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Cook the Pasta

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. Reserve Pasta Water: Before draining, save about 1/2 cup of the starchy pasta water. This can help thin the sauce if needed.

Combine and Serve

1. Toss the Pasta: In a large skillet, warm the beet sauce over low heat. Add the cooked pasta and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
2. Plate and Garnish: Divide the pasta among plates or bowls. Top with your choice of goat cheese, fresh herbs, nuts, or extra Parmesan cheese.