Best 9 Baby Carros And Beets With Tarragon Yogurt Dip Recipes

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Get ready to tantalize your taste buds with a delectable journey as we delve into the art of creating the perfect dish of baby carrots and beets accompanied by a tantalizing tarragon yogurt dip. This symphony of flavors will transform your palate into a realm of culinary delight. Whether you're seeking a light and refreshing side dish or a satisfying vegetarian main course, this recipe is your culinary compass, guiding you towards a feast that will leave you craving for more.

Here are our top 9 tried and tested recipes!

SWEET BABY CARROTS



Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

  • Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

TARRAGON-YOGURT DIP



Tarragon-Yogurt Dip image

This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Yield 1 cup

Number Of Ingredients 6

3/4 cup whole milk Greek yogurt
1 teaspoon grated organic lemon zest
4 teaspoons fresh lemon juice
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped parsley
Coarse salt and ground pepper

Steps:

  • In a small bowl combine yogurt, lemon zest and juice, tarragon, and parsley. Season with salt and pepper.

Nutrition Facts : Calories 15 g, Fat 1 g

BABY CARROTS WITH TARRAGON



Baby Carrots With Tarragon image

A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.

Provided by lazyme

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

4 bunches baby carrots, peeled and trimmed, keep 3-inches of stems left intact
1/4 cup water
3 tablespoons fresh tarragon, minced or 3 teaspoons dried tarragon
2 tablespoons butter
1 tablespoon white wine vinegar
1 tablespoon honey

Steps:

  • Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
  • Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

Nutrition Facts : Calories 51.7, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.7, Carbohydrate 4.1, Fiber 0.2, Sugar 2.9, Protein 0.6

BABY CARROTS WITH TARRAGON



Baby Carrots with Tarragon image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Low Sodium     Carrot     Spring     Summer     Healthy     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

4 bunches baby carrots (each about 8 ounces), peeled, trimmed 3 inches of stems left intact
1/4 cup water
3 tablespoons minced fresh tarragon or 3 teaspoons dried
2 tablespoons (1/4 stick) butter
1 tablespoon white wine vinegar
1 tablespoon honey

Steps:

  • Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP



Baby Lamb Chops with Artichoke and Tarragon Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 19m

Yield 8 servings

Number Of Ingredients 11

1 (15-ounce) can quartered artichoke hearts in water, drained
1 (6 ounce) jar marinated baby mushrooms and their liquids
1 shallot, coarsely chopped
4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish
3 tablespoons white wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil, plus some for drizzling
16 baby lamb chops, cut by butcher
1/2 pound baby cut carrots, available in produce department
1/2 pound sugar snap peas
4 radishes, cleaned and trimmed, greens left on, halved lengthwise

Steps:

  • Preheat the broiler or grill pan to high.
  • In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
  • Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
  • To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

TARRAGON CARROTS



Tarragon Carrots image

Make and share this Tarragon Carrots recipe from Food.com.

Provided by Lorac

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 small carrots, sliced 1/4 inch thick
2 tablespoons butter
3/4 tablespoon fresh tarragon, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon honey
salt

Steps:

  • Cook carrots in salted water until tender, drain.
  • Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
  • Place carrots in a serving dish, pour butter over them and toss.

CARROT-YOGURT DIP



Carrot-Yogurt Dip image

Indian lime pickles play up the sweetness of the carrots and add a little heat to this riff on raita.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 10

1 1/2 cups shredded peeled carrots (from 2)
1/2 teaspoon ground cumin
3 tablespoons safflower oil
1 tablespoon white vinegar
3 tablespoons chopped cilantro, plus leaves for serving
1 tablespoon chopped Indian lime pickles, plus oil for drizzling
Kosher salt and freshly ground pepper
2 cups whole-milk or 2-percent Greek yogurt
1/2 teaspoon finely grated garlic (from 1 small clove)
Chopped pistachios and papadum flatbreads, for serving

Steps:

  • Combine carrots, cumin, oil, vinegar, cilantro, and Indian pickles in a small bowl. Season generously with salt and pepper. Refrigerate, covered, at least 30 minutes.
  • Meanwhile, in another bowl, mix together yogurt and garlic. Season with salt and refrigerate, covered, up to 1 day.
  • Spread yogurt mixture onto a serving plate, then spoon marinated carrots on top, leaving behind any accumulated liquid. Garnish with pistachios, cilantro leaves, and a drizzle of oil from the pickle jar. Serve with papadums.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT



Beet Soup With Tarragon, Chives and Yogurt image

Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

Steps:

  • Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
  • Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
  • Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
  • Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

STEAMED BEETS WITH TARRAGON



Steamed Beets with Tarragon image

Categories     Herb     Vegetable     Side     Steam     Vegetarian     Quick & Easy     Low Cal     Beet     Fall     Healthy     Tarragon     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1 bunch beets
2 tablespoons finely chopped shallots
2 teaspoons finely chopped fresh tarragon
1 tablespoon unsalted butter, cut into bits
1 teaspoon cider vinegar
1/4 teaspoon sugar

Steps:

  • Peel beets and halve lengthwise.
  • Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.

Tips:

  • Choose fresh, young carrots and beets: Look for carrots and beets that are small and tender, with smooth skin and no blemishes.
  • Wash and peel the carrots and beets thoroughly: Scrub the carrots and beets well to remove any dirt or debris. Peel them with a vegetable peeler or a sharp knife.
  • Cut the carrots and beets into uniform pieces: Cut the carrots and beets into similar-sized pieces so that they cook evenly.
  • Roast the carrots and beets at a high temperature: Roasting the carrots and beets at a high temperature will help them caramelize and develop a delicious flavor.
  • Make the tarragon yogurt dip while the carrots and beets are roasting: This will give the flavors time to meld.
  • Serve the roasted carrots and beets with the tarragon yogurt dip: The yogurt dip will help to balance out the sweetness of the carrots and beets.

Conclusion:

This recipe for Baby Carrots and Beets with Tarragon Yogurt Dip is a delicious and healthy side dish that is perfect for any occasion. The carrots and beets are roasted until they are tender and caramelized, and the tarragon yogurt dip is a tangy and refreshing complement. This dish is also a great way to get your kids to eat their vegetables!

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