Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette
Photo Credit: Eva Kosmas Flores

Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette

The herby coconut yogurt adds tang, while quickly pickled beets add a different sweetness.

Share this Post

PRINT

Shop Ingredients

How this works

Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette

Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette

The herby coconut yogurt adds tang, while quickly pickled beets add a different sweetness.
Course: Side Dish
Keyword: beets, carrots, grilled carrots, grilling
Servings: 4
Calories: 199kcal
Author: Gregory Gourdet

Ingredients

For the beet vinaigrette:

  • 1 large beet (about 4-inch diameter, any color), peeled and cut into 1/4-inch cubes
  • 1/2 teaspoon kosher salt
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 2 medium garlic cloves, thinly sliced
  • 2 fresh Thai chiles, thinly sliced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

For the herby coconut yogurt:

  • Handful mixed herbs, such as basil, mint, dill and cilantro
  • 1 cup plain coconut yogurt
  • 1 scallion, trimmed and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 juicy lime

For the carrots:

  • 2 pounds trimmed medium carrots, halved lengthwise if thicker than 1 inch
  • 1 tablespoon avocado oil
  • 1/2 teaspoon kosher salt

Instructions

Make the beet vinaigrette:

  • Put beet in a small mixing bowl, season with salt, stir, and set aside for 10 minutes to soften and season the beet. Combine vinegar, garlic and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic’s raw flavor. Pour hot mixture over the beets, stir and let sit at room temperature for 1 hour. Stir in olive oil.

Make the herby coconut yogurt:

  • Roughly chop the herbs. In a small bowl, combine yogurt, most of the herbs, scallion and salt. Use a microplane to grate lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.

Grill the carrots and make the dish:

  • Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season carrots with salt, toss and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they’re tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
  • pread yogurt on a platter and top with carrots. Spoon on the pickled beets first, then drizzle on about 2 Tbsp of vinaigrette. Sprinkle with remaining herbs and serve.

Notes

everyones tableExcerpted From Everyone's Table: Global Recipes for Modern Health © 2021 by Gregory Gourdet. Published by Harper Wave, an imprint of Harper Collins Publishers. Reprinted by permission.

Nutrition

Calories: 199kcal | Carbohydrates: 26g | Protein: 4g | Sodium: 967mg | Fiber: 6g | Sugar: 14g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Comments

Leave a Reply

YOU MAY ALSO LIKE

MORE FROM LIVE NATURALLY