You'll love this colorful, summery salad. The benefits can't be beat: Antioxidants in many orange veggies may lower your cardiovascular disease risk by up to 20 percent.

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

　　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.

Nutrition Per Serving

　　5.1 g fat

　　(0.7 g saturated)

　　17 g carbohydrates

　　5.2 g fiber

　　3.5 g protein

　　#### Nutritional analysis provided by Self