Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette
- Yield 6 servings
- Prep 15 minutes
- Cook 1 hour 30 minutes
Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette sits in the Salads section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 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 keep nearby for 10 minutes to soften and season the beet.
Mix vinegar, garlic, and chile in a small saucepan. Raise to a boil over a hot burner, then lower heat to gently gently bubble for 1 minute, just to cook off the garlic's raw flavor.
Tip the hot mixture over the beets, stir, and let sit for 1 hour.
Tip in 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. Stir well.
Fire up a grill to cook with a medium-hot burner. On a plate, rub the carrots with avocado oil to just barely coat (too much will lead to flare ups and unpleasant flavor). Salt 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. Scatter on the reserved herbs and serve.
Kitchen notes
- Make ahead notes: Beet vinaigrette can be made up to 4 days in advance and kept in the fridge.
- Raise to room temperature and stir before using.
- Recipe adapted slightly with permission from Everyone’s Table by Gregory Gourdet, copyright © 2021.
