Preheat your oven to 425°F and bring 10 cups of water to a boil for your pasta.
Prep your ingredients by draining and rinsing your canned beetroot, peeling the garlic and shallots. Slice your shallots in half lengthwise but keep your garlic cloves whole.
15 ounces canned beetroot, 2 large shallots, 3 cloves garlic
Add the prepped beets, garlic, and shallots to a large baking sheet and add the olive oil, salt and pepper. Use clean hands to toss, evenly coating the vegetables in the oil and seasoning.
1 tablespoon olive oil, ¼ teaspoon salt, ⅛ teaspoon black pepper
Then, drizzle the honey on top. Roast the vegetables on the top rack for 15 minutes.
1 tablespoon honey
Meanwhile, cook the pasta al dente according to the directions on that package.
16 ounces pasta
Transfer the roasted vegetables to a high-powered blender or food processor with the lemon juice and goat cheese. 2 tablespoons lemon juice, 4 ounces goat cheese
Blend until smooth. With your blender or food processor still on, slowly add the milk, about 1 tablespoon at a time until the milk is integrated.
¼ cup milk
Pour sauce over your al dente pasta and stir to coat. Garnish with fresh basil and serve warm.
½ ounce fresh basil