Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette

Name: Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette
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

livenaturallymagazine.com

The herby coconut yogurt adds tang, while quickly pickled beets add a different sweetness.

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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