Step 1

In a microwaveable bowl, combine the beets, water and 1/4 teaspoon of the salt. Cover the bowl and microwave on HIGH for 8 minutes. Stir and microwave on HIGH for an additional 7 minutes, or until the beets can be easily pierced with a paring knife. If any liquid remains in the bowl, drain; let the beets cool slightly, about 5 minutes.

Step 2

Bring a large pot of lightly salted water to boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the cooking water and drain the pasta.

Step 3

In a blender, combine the beets, goat cheese, vinegar, garlic powder, cayenne pepper and 1/2 cup of the reserved pasta cooking water and puree until smooth, adding more pasta cooking water a little at a time if the sauce is not blending well.

Step 4

Return the pasta to the empty pot, add the beet sauce and toss to coat. Transfer to a large serving bowl or individual bowls, and top with more goat cheese, chopped pistachios, mint leaves and pink Himalayan salt. Serve warm.