Name: Grilled Carrots With Herby Coconut Yogurt and Spicy Beet Vinaigrette
Yield: Serves 4 to 6
Ingredients: 1 large beet (about 4 inches in diameter, any color), peeled and cut into 1/4-inch cubes; ½ teaspoon kosher salt; ¼ cup plus 2 tablespoons red wine vinegar; 2 medium garlic cloves, thinly sliced; 2 fresh Thai chiles, thinly sliced; ¼ cup plus 2 tablespoons extra-virgin olive oil; Handful mixed herbs, such as basil, mint, dill, and cilantro; 1 cup plain coconut yogurt; 1 scallion, trimmed and thinly sliced; ½ teaspoon kosher salt; 1 juicy lime; 2 pounds trimmed medium carrots, halved lengthwise if thicker than 1 inch; 1 tablespoon avocado oil; ½ teaspoon kosher salt

Grilled Carrots Herby Coconut Yogurt Recipe From Everyone's Table

Photo by Eva Kosmas Flores

Don’t ask me why, but you don’t often spot people grilling carrots alongside peppers, zucchini, and eggplant. It’s a shame, because they also grill beautifully, developing a char that balances out their sweetness. Herby coconut yogurt helps, too, tipping the scale with tang and freshness, while quickly pickled beets contribute crunch, acidity, and a different dimension of sweetness.