In a medium saucepan, heat the olive oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced beetroots and vegetable broth to the saucepan, bringing the mixture to a boil.

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the beetroots are tender.

Using an immersion blender, puree the mixture until smooth. If you prefer a chunkier sauce, blend until your desired consistency is reached.

Stir in the balsamic vinegar, oregano, thyme, salt, and pepper. Adjust seasoning to taste.

If using, mix in the grated Parmesan cheese until melted and well combined.

Serve the sauce over your favorite pasta, garnished with fresh basil leaves.