Soak cashews in hot water for 20–25 minutes if not done overnight. Preheat oven to 425°F. Peel and wash beets, cut if desired, and season with olive oil, salt, pepper, and garlic salt. Wrap in foil along with garlic heads and roast: garlic 20–25 minutes, beets 30–45 minutes, until tender.

Dice shallots and sauté in olive oil with salt and pepper until translucent and slightly browned. Remove from heat.

Combine roasted garlic, beets, soaked cashews, and cooked shallots in a blender. Add lemon juice, white wine vinegar, vegetable stock, coconut milk, salt, pepper, and onion salt. Blend until smooth. Transfer sauce to a saucepan and keep warm.

Cook pasta according to package directions. Meanwhile, toast walnuts in a pan over medium heat with salt, honey, and balsamic drizzle until lightly browned, then remove from heat.

Combine cooked noodles with pink sauce, stirring to coat. Serve topped with honey-balsamic walnuts and chopped fresh parsley.