Preheat your oven to 400ºF. Prepare two pieces of tin foil for the beets, garlic, and onion.

Wrap the beets in tin foil, drizzle with olive oil, salt, and pepper. Seal tightly. Repeat the process for the garlic and onion.

Place the wrapped vegetables on a baking sheet and roast for 30-40 minutes until the beets are tender.

While the vegetables roast, boil salted water and cook the bucatini until al dente. Reserve 1 cup of pasta water.

Peel the roasted beets and transfer them to a blender with the onion and garlic.

Add olive oil, goat cheese, salt, and pasta water to the blender. Blend until smooth.

Combine the sauce with cooked pasta in a large bowl or warm it in a saucepan.

Serve the pasta topped with remaining goat cheese, pistachios, dill, lemon zest, and flaky salt.

Enjoy your vibrant and flavorful Roasted Beet Pasta!