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How this works
Servings: 4
Calories: 199kcal
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
Excerpted 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
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