Vegetable "Spaghetti"

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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

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