Vegetable "Spaghetti" Recipe

Name: Vegetable "Spaghetti"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds carrots, peeled, 2 tablespoons extra-virgin olive oil, 2 tablespoons orange juice, 1 tablespoon white vinegar, and more.

Yes, Vegetable "Spaghetti" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable "Spaghetti"

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