Preheat the oven to 425°F (220°C). Wash and trim the beetroot, drizzle with olive oil and salt. Wrap in aluminum foil and roast for 50–60 minutes.

Allow the beet to cool, then soak the cashews in hot water for 30 minutes or cold water for at least 4 hours.

Blend the soaked cashews, cooled roasted beet, and 1/4 teaspoon of salt until smooth.

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.

In a skillet, sauté chopped shallot in butter for 3–4 minutes. Add minced garlic and cook for an additional minute.

Stir in the blended cashew-beet mixture and 1/2 cup of reserved pasta water. Season and heat for 5 minutes.

Toss the drained pasta with the sauce until well coated, adding more pasta water if necessary.

Serve warm, garnished with fresh herbs or nuts if desired.