Vegetable "Spaghetti"

You can never have too many side dish recipes, so give Vegetable "Spaghetti" a try. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 121 calories, 3g of protein, and 5g of fat. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up sea salt, pistachios, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Carrot

Water

Ice

Equipment you will use

Bowl

Pot

Remove and plunge into ice water.

Ingredients you will need

Water

Drain and set aside.

Whisk oil, orange juice and vinegar in a bowl.

Ingredients you will need

Orange Juice

Vinegar

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Raspberries