Preheat the oven to 400 F and line a baking sheet with parchment paper. Slice the head off of the top of the garlic and place on a small sheet of foil (sub parchment wrapped with butchers twine). Add salt, pepper and about 2 tsp olive oil. Wrap and place on the baking sheet along with the beet. Top the diced beet with olive oil, salt and pepper. Roast for 30 minutes, tossing the beet halfway. The beet should be tender.

 While the beet roasts, bring a pot of salted water to a boil. Add the @jovialfoods casacare pasta and cook according to package instructions, reserving 1/4 cup of pasta water. Strain and set aside, adding about 1 tsp of olive oil to prevent sticking.

Once the beet is done roasting, allow to cool slightly before adding it to a blender. Squeeze out the roasted garlic and add it to the blender along with the yogurt, feta, almond milk, pasta water, lemon and salt and pepper to taste. Blend until creamy.

Add the sauce to a pot set to low heat to lightly warm up the sauce. Add the pasta and toss to coat in the sauce.

 Serve topped with extra feta if desired, and parsley to serve!