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
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.
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 tbsp yogurt onto each plate, next to each mound of carrots, then spoon 1 tbsp beet puree on top of yogurt.
Divide raspberries and pistachios among plates.
Garnish with mint and cilantro.
- 120 calories per serving
- 5.1 g fat (0.7 g saturated)
- 17 g carbs
- 5.2 g fiber
- 3.5 g protein