Dinner Fifteen

Beet Pasta
I'm starting to think I say this a little too frequently, but, I promise, this dish tastes much better than it looks!    I discovered this recipe watching 'Nadiya's Time To Eat' on Netflix.   Here is the link, if you would like to check out the original recipe.  I like that show, and this dish, because everything is easy to make quickly! 

Here is how I made this dish:
I picked about 10 small to medium sized beets from the garden.  I rinsed them, and then put them in a steamer basket and steamed them until they were soft enough to easily poke through with a fork.   Then, I plunged them in cold water, and pushed the skins off with my thumbs.  I combined them with the following ingredients in my Vitamix high-speed blender:

• four large cloves of garlic, peeled and roughly chopped
• about a half cup of raw cashews
• about a quarter cup of olive oil
• salt, to taste
• about a half cup of water
• about a teaspoon of dried dill 
• about a teaspoon of chili sauce

I blended them all up until the sauce was smooth and hot. Then, I boiled up these amazing organic black bean spaghetti noodles, drained them, and put the sauce on top.   Besides being high in protein, one of the things I really like about these noodles is that they don't stick together after they cool down!