Bring a saucepan of salted water to the boil and cook the pasta until slightly al dente then drain, saving some of the pasta water.

In a blender, place the beets, black garlic, salt, lemon juice, olive oil and a splash of the pasta water (about a couple of tablespoons).  Blend until smooth.

Add the mixture to the pan and heat through then add in the pasta and stir until coated.  Add more pasta water if needed.

Toast your ciabatta slices. Whilst toasting, add the butter and garlic to the pan and stir until garlic is golden brown.  Be careful not to burn it. Once the ciabatta is done, spoon over the garlic butter mix and then drizzle with black garlic paste and grind over some garlic salt.

Plate the pasta and garnish with walnuts and mint leaves, then carefully place the burrata on top.  Use a spot of black garlic paste to create an eyeball effect for extra Halloween spookiness!