Wrap the whole beetroot in baking paper and foil and bake in a preheated oven at 180 degrees celcius for roughly two hours. Or if you are stuck for time, you can also peel the beetroot, roughly chop and place onto a paper lined baking tray and bake for roughly 45mins - 1 hour.
Remove the beetroot from the oven and set aside to cool.
If you cooked the beetroot whole, peel and chop the beetroot and add to a blender or food processor, if you peeled and chopped the beets prior to baking, no need to peel and chop again, place them directly into the food processor or blender (once cooled).
Add 2 cups water and blend until smooth.
Place a large fry pan onto medium heat and add a tbs of olive oil with the garlic chili flakes and thyme leaves and saute for a few minutes until fragrant.
Add the pureed beetroot, balsamic vinegar and a generous pinch of salt and stir until warmed through.
In a small pot melt the 50g butter, add the toasted walnuts, sage leaves and a pinch of salt and cook until golden and the sage it just crispy.
Cook your spaghetti as per packet instructions (you want the pasta to be al dente, with a little bite to it), drain and add to the beetroot mixture, stir well to completely coat the spaghetti.
Place the spaghetti into a large serving bowl or individual serving bowls and top with goats cheese and the butter toasted walnuts and sage. Serve and enjoy!