In a food processor, pulse 1 clove garlic and 1/4 cup tightly packed cilantro leaves. Add 3/4 cup raw cashews, 1/4 cup extra-virgin olive oil and 1/4 teaspoon curry powder; process until almost smooth and season with salt and pepper. Using a mandoline or handheld slicer fitted with the wide-tooth blade and set to 1/4-inch thickness, slice 5 medium zucchini lengthwise from top to bottom (rotating when you get to the seeds) into thin noodles. Toss with the pesto. Let sit at room temperature for 5 minutes before serving. Top with a mound of shredded beets.