Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 large beet peeled and diced into ¼-inch cubes
- ½ teaspoon Diamond Crystal kosher salt
- 6 tablespoons red wine vinegar
- 2 medium garlic cloves thinly sliced
- 2 Thai chilies thinly sliced
- 6 tablespoons extra virgin olive oil
- ½ cup mixed herbs such as basil, mint, dill, and cilantro
- 1 cup plain coconut yogurt
- 1 scallion trimmed and thinly sliced
- ½ teaspoon Diamond Crystal kosher salt
- 1 medium lime
- 2 pounds medium carrots trimmed and cut in half lengthwise if thicker than 1 inch
- 1 tablespoon avocado oil
- ½ teaspoon Diamond Crystal kosher salt
Method
- Put the 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 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 the hot mixture over the beets, stir, and let sit for 1 hour.
- Add the olive oil to the beets and stir to combine. (You can store the beet vinaigrette in the fridge for up to 4 days at this point.)
- Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt.
- Use a Microplane to grate the lime zest into the bowl. Halve the lime and squeeze in the juice. Mix well.
- Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with avocado oil to just barely coat (too much will lead to flare ups and unpleasant flavor). Season the carrots with the salt and toss.
- Grill the carrots with the lid down, turning them occassionally, until tender and lightly charred—about 6 to 8 minutes. If the carrots get too dark before they get tender, move them to a cooler part of the grill. No grill? You can roast the carrots in a rimmed baking sheet at 425°F degrees for 25 to 30 minutes or until tender, shaking and rotating the tray at the halfway point.
- Cool the carrots for a few minutes. In the meantime, spread the yogurt on a platter and top with the carrots.
- Spoon on the pickle-y beets first, then drizzle on 2 tablespoons of the vinaigrette. Sprinkle on the reserved herbs and serve.