Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette
This elegant Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette from Chef Gregory Gourdet’s debut cookbook, Everyone’s Table, is the vegan, paleo, and Whole30-compatible show-stopping salad you’ll be serving all summer!
Servings: 6
Ingredients
For the beet vinaigrette
- 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
For the herby coconut yogurt
- 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
For the carrots
- 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
Instructions
Make the beet vinaigrette
- 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.)
Make the herby coconut yogurt
- 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.
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 (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.
Video
Notes
Make ahead notes:
- Beet vinaigrette can be made up to 4 days in advance and kept in the fridge. Bring to room temperature and stir before using.
Nutrition
Calories: 315kcal | Carbohydrates: 20g | Protein: 3g | Fat: 26g | Fiber: 6g | Sugar: 10g