| 12 | 30 | 658 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 240 gm | Spaghetti, dry (or gluten free variety) |
| 2 cup | Beets, raw (shredded) |
| 1/4 cup | Extra virgin olive oil |
| 2 tbsp | Paprika |
| 2 cup | White beans, canned (drained, rinsed) |
| 4 clove(s) | Garlic |
| 1/2 medium | Yellow onion (diced) |
| 2 cube | Vegetable bouillon (or 2 tsp/gluten-free) |
| 2 cup | Almond milk, unsweetened (or coconut milk) |
| 400 gm | Salmon, smoked |
| 1/4 tsp | Salt and pepper (to taste - use sea salt) |
| 4 sprig | Thyme, fresh (garnish) |
1. Cook the noodles, drain and set aside.
2. Shred the raw beets. Heat up a pan and pour half of the olive oil into it. Add the shredded beets and smoked paprika and let cook for 8-10 minutes on medium heat. Stir once in a while. Then remove from the heat and set aside in a warm place.
3. In a blender place the cooked beans, garlic, onion, vegetable bouillon, and coconut or almond milk. Blend until it is smooth.
4. Pour this creamy mixture into a saucepan and heat it up until it is warm enough to pour on your spaghetti.
5. Pour mixture onto your portion of spaghetti and add a serving of smoked beets.
6. Garnish your place with pieces of smoked salmon and fine herbs.
Enjoy!
Beets
are a good source of fiber, folate and vitamin C!
| Grain | 2.3 |
| Meat | 1.3 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.5 |
| Vegetables | 2.0 |
