Zucchini Spaghetti with Beets

• 1 pound medium zucchini
• 1 pound carrots
• ½ pound beets
• 1/3 cup extra-virgin olive oil or rapeseed oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon orange vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5-6 sprigs of fresh dill, finely chopped
• 1/4 cup pine nuts, toasted.

Whisk oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper in small bowl to blend. Set dressing aside. Using spiral vegetable slicer and working from top to bottom, slice zucchini into spaghetti...

or into ribbons.

 After this slice the carrots into spaghetti too.

Place spaghetti and beets cut in cubes in large bowl. Add nuts, then dressing; toss to coat. Season to taste with salt and pepper. 

Sprinkle with the finely chopped dill.

Raw Zucchini with Nutmeg

• 2 pounds medium zucchini
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice or raspberry vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• ¼ teaspoon nutmeg
• 1 pinch of cumin
• 1/4 cup pine nuts, toasted
• Small wedge of Parmesan cheese

Whisk oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, minced garlic in small bowl to blend. Set dressing aside.

Using spiral vegetable slicer and working from top to bottom of each zucchini, slice zucchini into spaghetti. 

Place spaghetti in large bowl. Add cumin, nutmeg and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.