GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Provided by Gregory Gourdet
Categories HarperCollins Vegetarian Spring Summer Dairy Tree Nut Free Peanut Free Soy Free Wheat/Gluten-Free Gluten-Free and Fresh Carrot Beet Vinegar Salad Side Grill/Barbecue Dinner
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Make the Beet Vinaigrette:
- Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all 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 at room temperature for 1 hour. Stir in the olive oil.
- 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, then halve the lime and squeeze in the juice. Stir 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 the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
- Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.
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NOOR NAWAZ
[email protected]This recipe is delicious! I will definitely be making it again.
Konstantinos Kostellos
[email protected]I'm not sure what went wrong, but my carrots turned out mushy. I think I may have grilled them for too long.
brokar gaming
[email protected]This recipe is a good starting point, but it needs some tweaking. I would recommend experimenting with different ingredients and proportions to find a flavor combination that you like.
Asheer Mughal
[email protected]I would make this recipe again, but I would make some changes. I would use less coconut yogurt, add some lemon juice to the beet vinaigrette, and grill the carrots for a shorter amount of time.
Maddi Mallette
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Pehlaj Goel
[email protected]This recipe is a bit bland. I would recommend adding some more spices or herbs to the coconut yogurt and beet vinaigrette.
Maan Jatt
[email protected]The carrots were a bit overcooked for my taste. I would recommend grilling them for a shorter amount of time.
Otman Jnich
[email protected]I had a hard time finding coconut yogurt at my local grocery store. I ended up using plain yogurt and adding some coconut milk.
Alexia Trejo
[email protected]This recipe is a bit too sweet for my taste. I would recommend using less coconut yogurt or adding some tartness to the dish, such as lemon juice or vinegar.
Saoirse Shakya
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the carrots and they were all asking for the recipe.
Vincent Moreno
[email protected]This recipe is a great way to impress your friends. It's unique and flavorful, and it's sure to be a hit.
Hameed Ullah
[email protected]I'm not a big fan of carrots, but I really enjoyed this dish. The coconut yogurt and beet vinaigrette really elevated the carrots.
Lucy Shay
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The carrots are perfectly grilled and the coconut yogurt and beet vinaigrette are delicious.
Anil chhetri
[email protected]I love the pop of color that the beet vinaigrette adds to this dish. It's also a great way to get some extra vegetables into your diet.
larry walker
[email protected]This recipe is a great way to use up leftover carrots. I had some leftover roasted carrots in the fridge, and this dish was a great way to use them up.
Cumilla bd
[email protected]Grilled carrots have never tasted so good! The coconut yogurt and spicy beet vinaigrette are the perfect complements to the smoky sweetness of the carrots.