Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette | CUESA

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Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette


Gregory Gourdet, Everyone’s Table

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 coco-  nut yogurt helps, too, tipping the scale with tang and freshness, while quickly pickled beets contribute crunch, acidity, and a different dimension of sweetness.

Serves 4 to 6


Beet Vinaigrette

large beet (about 4 inches in diameter, any color), peeled and cut into ¼-inch cubes
½ teaspoon kosher salt
¼ cup plus 2 tablespoons red wine vinegar
medium garlic cloves, thinly sliced
2 fresh Thai chiles, thinly sliced
¼ cup plus 2 tablespoons extra-virgin olive oil

Herby Coconut Yogurt

Handful mixed herbs, such as basil, mint, dill, and cilantro
1 cup plain coconut yogurt
scallion, trimmed and thinly sliced
½ teaspoon kosher salt 1 juicy lime

For the Carrots

pounds trimmed medium carrots, halved lengthwise if thicker than 1 inch
1 tablespoon avocado oil ½ teaspoon kosher salt


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 sea- son 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.

From the book Everyone’s Table by Gregory Gourdet and JJ Goode. Copyright ©2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave an imprint of HarperCollins Publishers. Reprinted by permission. Photos credited to Eva Kosmas Flores.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »