Vegetable Spaghetti

• 2 pounds carrots, peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon white vinegar
• 1/4 teaspoon sea salt
• 8 teaspoons shelled raw pistachios
• 1 large beet (about 8 ounces), cooked, peeled and diced
• 1/2 cup nonfat Greek-style yogurt
• 64 fresh raspberries
• 16 leaves mint
• 16 leaves cilantro

1. Bring a large pot of salted water to a boil. Fill a bowl halfway with ice and water. Slice carrots with a spiral cutter into long, thin spirals (or julienne them). Then cut each curl crosswise to make 3-inch-long sections. Blanch carrots in hot water for about 10 seconds. Remove and plunge into ice water. Drain and set aside. Whisk oil, orange juice and vinegar in a bowl. Add salt and mix well. Set aside. Toast pistachios in a small pan until fragrant. Chop into pieces. Blend diced beets in a blender until smooth; set aside. Toss carrots with dressing. Divide carrots among 8 small plates. Spoon 1 tablespoon yogurt onto each plate, next to each mound of carrots, then spoon 1 tablespoon beet puree on top of yogurt. Divide raspberries and pistachios among plates. Garnish with mint and cilantro.

carrots, extravirgin olive oil, orange juice, white vinegar, salt, pistachios, yogurt, fresh raspberries, mint, cilantro

Taken from www.epicurious.com/recipes/food/views/vegetable-spaghetti-358692 (may not work)