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.