Grilled Carrots with Herby Coconut Yogurt
Ingredients
Beet Vinaigrette
-
1
large
beet, peeled and diced
-
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
Herby Coconut Yogurt
-
½
cup
mixed herbs (basil, mint, dill, cilantro)
-
1
cup
plain coconut yogurt
-
1
scallion, trimmed and thinly sliced
-
½
teaspoon
Diamond Crystal kosher salt
-
1
medium
lime
Grilled Carrots
-
2
pounds
medium carrots, trimmed and cut in half lengthwise
-
1
tablespoon
avocado oil
-
½
teaspoon
Diamond Crystal kosher salt
Instructions
- Make the beet vinaigrette by seasoning diced beet with salt and letting it sit for 10 minutes.
- Combine vinegar, garlic, and chilies in a saucepan, boil, then simmer for 1 minute.
- Pour the mixture over the beets and let sit for 1 hour, then stir in olive oil.
- For the herby coconut yogurt, chop herbs and mix them with yogurt, scallions, salt, lime zest, and juice.
- Preheat the grill to medium-high heat and coat carrots with avocado oil and salt.
- Grill the carrots for 6 to 8 minutes until tender and lightly charred, or roast at 425°F for 25 to 30 minutes.
- Cool the carrots, then spread yogurt on a platter, top with carrots, spoon on pickled beets, and drizzle with vinaigrette.
Nutrition Facts (estimated)
Servings
6
Calories
315
Total fat
26g
Total carbohydrates
20g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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