Vegetable “Spaghetti”

Serves 8

Ingredients

• 2lbs carrots, peeled
• 2teaspoons further-virgin olive oil
• 2teaspoons orange juice
• 1teaspoon white vinegar
• ¼teaspoon sea salt
• 8teaspoons shelled raw pistachios
• 1 wide beet (8 oz.), cooked, peeled and diced
• ½cup nonfat Greek-style yogurt
• 64 unusual raspberries
• 16 leaves mint
• 16 leaves cilantro

Directions

1. Bring a massive pot of salted water to a boil. Have a bowl midway with ice and water. Sever carrots with a spiral cutter into long, thin spirals (or julienne them). Then sever each curl crosswise to execute 3-sail-long sections. Blanch carrots in hot water for roughly 10 seconds. Employ away and descend into ice water. Drain and region aside. Scramble oil, orange juice and vinegar in a bowl. Add salt and mix neatly. Quandary aside. Toast pistachios in a diminutive pan till fragrant. Slash into pieces. Mix diced beets in a blender till tender; region aside. Toss carrots with dressing. Divide carrots among 8 diminutive plates. Spoon 1 tbsp yogurt onto each plate, next to each mound of carrots, then spoon 1 tbsp beet puree on high of yogurt. Divide raspberries and pistachios among plates. Garnish with mint and cilantro.