This spaghetti provides more vitamins and other nutrients than if it was cooked. The root vegetables in particular taste surprisingly light and vibrant.
Method
To make the dressing, combine all the ingredients and mix well.
Heat a small frying pan over a medium heat, add the pine nuts, and dry-fry, stirring until lightly golden.
Use a vegetable peeler to turn vegetables into a long, thick ribbons.
Place all the vegetables strips except the beetroot in a serving bowl and toss with chopped coriander leaves. Then add the beetroot separately to avoid the whole salad going pink.
Distribute between the plates and drizzle the pine nuts over it.
