Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette - Live Naturally Magazine

Ingredients

• 1 large beet (about 4-inch diameter, any color), (peeled and cut into 1/4-inch cubes)
• 1/2 teaspoon kosher salt
• 1/4 cup plus 2 tablespoons red wine vinegar
• 2 medium garlic cloves, (thinly sliced)
• 2 fresh Thai chiles, (thinly sliced)
• 1/4 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)
• 1 juicy lime
• 2 pounds trimmed medium carrots, (halved lengthwise if thicker than 1 inch)
• 1 tablespoon avocado oil