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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
Directions:View on Epicurious
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