1. Cook the white rice according to package instructions.

2. Peel and slice the beets into thin rounds.

3. Peel and julienne the carrots.

4. In a large skillet or wok, heat some oil over medium-high heat.

5. Add the beets and carrots to the skillet and stir-fry for about 5 minutes, until they start to soften.

6. Add the black beans, edamame, and cashews to the skillet and continue stir-frying for another 3-4 minutes.

7. Season with salt and pepper to taste.

8. Pour in the sweet chili sauce and stir well to coat all the ingredients.

9. Cook for an additional 2-3 minutes, until everything is heated through.

10. Serve the stir-fry over cooked white rice.

11. Enjoy!