Vegetable "Spaghetti" from Carrots

By MAYS

Ingredients
  • 2 lbs carrots, peeled

  • 2 teaspoons extra-virgin olive oil

  • 2 teaspoons orange juice

  • 1 teaspoon white vinegar

  • 1/4 teaspoon sea salt

  • 8 teaspoons shelled raw pistachios

  • 1 large beet (8 oz.), cooked, peeled and diced

  • 1/2 cup nonfat Greek-style yogurt

  • 64 fresh raspberries

  • 16 leaves mint

  • 16 leaves cilantro

Directions
  1. Bring a large pot of salted water to a boil.

  2. Fill a bowl halfway with ice and water.

  3. Slice carrots with a spiral cutter into long, thin spirals (or julienne them).

  4. Then cut each curl crosswise to make 3-inch-long sections.

  5. Blanch carrots in hot water for about 10 seconds.

  6. Remove and plunge into ice water.

  7. Drain and set aside.

  8. Whisk oil, orange juice and vinegar in a bowl.

  9. Add salt and mix well.

  10. Set aside.

  11. Toast pistachios in a small pan until fragrant.

  12. Chop into pieces.

  13. Blend diced beets in a blender until smooth; set aside.

  14. Toss carrots with dressing.

  15. Divide carrots among 8 small plates.

  16. Spoon 1 tbsp yogurt onto each plate, next to each mound of carrots, then spoon 1 tbsp beet puree on top of yogurt.

  17. Divide raspberries and pistachios among plates.

  18. Garnish with mint and cilantro.


Nutritional Facts

Servings
8
120 calories per serving
5.1 g fat (0.7 g saturated)
17 g carbs
5.2 g fiber
3.5 g protein

vegetable spaghetti carrots