To puree beets: wash and cut off tops and bottoms, boil 20-30 minutes or until skin can be removed easily, dice cooked beets, and blend to puree.
Finely crush walnuts using a food processor.
Cook and drain spaghetti noodles according to directions. Don't overcook.
Mix pureed beets, crushed walnuts, olive oil, lemon juice, garlic powder, and Parmesan cheese in a mixing bowl until evenly blended.
Pour beet pesto over cooked noodles.
Use a pasta fork to mix beet pesto into noodles until noodles are evenly coated.