5 medium beetroots (approx. 650 g / 23 oz)

2–3 tbsp olive oil

2 cloves garlic, crushed

250–300 g spaghetti or other pasta

Juice of 1/2 lemon

100 ml natural yogurt (dairy or plant-based)

2 tbsp chopped parsley, plus extra for garnish

Salt and pepper to taste

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Wash and trim the beets, then boil or roast until tender (30–45 minutes). Peel and cut into chunks.
Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
In a blender, combine cooked beets, garlic, lemon juice, yogurt, and 2 tbsp olive oil. Blend until smooth and creamy, adding a little pasta water if needed to loosen.
Season the sauce with salt and pepper, adding another drizzle of olive oil for extra smoothness if desired.
Return drained pasta to the pot and pour over the beet-yogurt sauce. Toss to coat evenly.
Stir in chopped parsley, plate, and garnish with extra parsley before serving.

Use pre-cooked or vacuum-packed beets to save time.

Roasted beets give a sweeter, deeper flavor than boiled ones.

For a vegan version, use plant-based yogurt and pasta.

Reheat gently over low heat with a splash of water to prevent curdling.

Serve warm or cold — it also makes a beautiful pink pasta salad.