Preheat your oven to 400°F (200°C). Gather your equipment: foil to wrap the beets, a baking sheet, and a knife.

Wrap the whole red beets individually in aluminum foil. Place on a baking sheet and roast for 45-60 minutes, or until fork-tender. Let cool slightly before peeling.

Bring a large pot of salted water to a boil. Add the short-cut pasta and cook until al dente, usually 8-10 minutes. Reserve some starchy water.

In a sauté pan, heat olive oil over medium heat. Add minced shallots and garlic, cooking until softened. Combine in a food processor with roasted beets and feta cheese, blending until smooth.

Toss the drained pasta with the beet sauce in a large mixing bowl, adding reserved pasta water if the sauce is too thick.

Plate the dish, garnish with grated parmesan, lemon zest, and herbs. Serve warm.