Grilled Carrots with Herby Coconut Yogurt

This simple and elegant platter of Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette from Chef Gregory Gourdet’s debut cookbook, Everyone’s Table, is the vegan, paleo, and Whole30-compatible show-stopping salad you’ll be serving (and craving) all summer long!

An overhead shot of grilled carrots on top of herbed coconut yogurt and topped with fresh herbs and pickled diced beets. There is a red banner at the bottom that says: paleo, Whole30, vegan, gluten-free

Hands-down, Chef Gregory Gourdet is one of my favorite people on the planet. GG’s an astoundingly talented chef who also happens to be one of the kindest, most supportive, and hardest working guys I know. (Seriously: I feel like I’m constantly scolding him to get more sleep.) We’ve been friends for almost a decade (back before he was a Top Chef All-Star!) and he’s a big reason why we spend so much time in Portland.

Collage of images of Gregory Gourdet smiling with Michelle Tam, Henry Fong, and various other people through the years.

Over the years, GG has generously hosted unforgettable events for our first two cookbook launches, and he even let our kids pepper him with questions for our defunct podcast. I’ve always loved GG’s food because his dishes are always a revelation of flavors and textures—whether it’s Asian-inspired fare from his days as the executive chef at Departure restaurant or elevated Haitian cuisine at his most recent venture, Kann Winter Village.

Everyone knows I am an avid cookbook collector, but GG’s debut holds a special place on my bookshelf and in my heart. Everyone’s Table is filled with GG’s showstopping, umami-packed, globally inspired technicolor dishes—but they’ve all been streamlined for home kitchens. Even better? All the recipes are free of gluten, dairy, soy, legumes, and grains—but no one will even notice!

A smiling Asian woman in a kitchen is holding up a copy of Gregory Gourdet’s Everyone's Table cookbook

Lucky for you Nomsters, GG is letting me share a few recipes from Everyone’s Table here on the blog! First up, a vegetable masterpiece I fell in love with while dining at Departure: Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette.

It’s a fresh, crunchy, roasty, tangy and herby vegan salad that’s perfect for summer cookouts!

A closeup side shot of Grilled Carrots with Herby Coconut Yogurt and a spicy beet vinaigrette

Ingredients

For the beet vinaigrette

  • Large beet: peel and dice a big beet of any color—just pick a color that will contrast nicely with the carrots.
  • Diamond Crystal kosher salt 
  • Red wine vinegar: adds the acidity to the vinaigrette. White balsamic, champagne, rice wine, or sherry vinegar will also work.
  • Garlic cloves: because thinly sliced garlic make quick pickles taste better!
  • Thai chilies: adds a spicy kick to the beet vinaigrette. You can substitute some cayenne pepper or crushed red pepper if you can’t find Thai chilies at your local Asian market or farmers’ market.
  • Extra virgin olive oil: it’s not a vinaigrette without the oil!

For the herby coconut yogurt

  • Mixed herbs: you can use whatever herbs are in season. If you want to give this dish a South East Asian spin, use some Thai basil, cilantro, mint, and dill.
  • Plain coconut yogurt: my favorite brands of plain coconut yogurt are Coyo, Anita’s Coconut Yogurt, and Culina.
  • Scallions
  • Diamond Crystal Salt
  • Lime: the zest and juice add zing to the herby coconut yogurt!

For the grilled carrots

  • Carrots: make sure they’re all about medium sized so they grill at the same time. Pick pretty colors because we eat with our eyes, too!
  • Avocado oil: just a light coating so they don’t stick to the grill.
  • Diamond Crystal kosher salt

How to make this grilled carrot salad

GG’s salad is super easy to make, but you must allot at least an hour for the beets to marinate properly in the spicy brine. You can definitely make the beet vinaigrette a few days in advance and assemble the dish right before serving.

Make the beet vinaigrette

Place the diced beet in a bowl and season with some salt. Stir, and set aside for 10 minutes to soften and season the beet.

Someone in a red apron is adding a spoonful of salt to a clear bowl filled with diced purple beets

Combine the vinegar, garlic, and chile in a small saucepan. Bring all of it to a boil over high heat, then lower heat to gently simmer for 1 minute (just enough to cook off the garlic’s bite).

An overhead shot of a small saucepan filled with simmering vinegar, Thai chili peppers, and sliced garlic.

Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour.

A saucepan filled with hot vinegar, garlic, and Thai chili peppers is being poured into a glass bowl with diced beets.

Stir in the olive oil. (At this point, you can store the beet vinaigrette in the fridge for up to 4 days. Bring to room temperature before serving, and stir well before adding to the carrots.)

Someone in a red apron is pouring a small glass bowl filled with extra virgin olive oil into a glass bowl filled with diced beets and vinegar.

Make the herby coconut yogurt

Roughly chop the herbs.

An overhead shot of a chef's knife cutting a mixture of herbs on a beige cutting board.

In a small bowl, combine the coconut yogurt, most of the herbs, chopped scallion, and salt.

Someone in a red apron is adding salt to a small glass bowl filled with coconut yogurt and fresh green herbs.

Use a microplane to grate the lime zest into the bowl. Then, halve the lime and squeeze in the juice.

Someone in a red apron is using a green lime juicer to squeeze lime juice into a bowl filled with coconut yogurt and fresh herbs.

Stir well.

A closeup of the herby coconut yogurt being mixed in a clear glass bowl with a small yellow spatula.

Grill the carrots (or roast them!)

Fire up the grill to cook with medium-high heat. In rimmed baking sheet or large platter, rub the carrots with the avocado oil to just barely coat them—avocado oil spray works well, too! (Don’t be too liberal with the oil because the excess can cause flareups on the grill!)

A person in a red apron is drizzling avocado oil on a rimmed baking sheet filled with colorful carrots.

Season the carrots with salt and toss well to coat.

A person in a red apron is sprinkling salt on a blue rimmed baking sheet filled with colorful carrots

Grill the carrots with the lid down, turning them occasionally until lightly charred and tender, about 6 to 8 minutes. If your carrots get dark before they’re tender, move the carrots to the cooler side of the grill.

An overhead shot of rainbow colored carrots with char marks on a gas grill

No grill? You can roast the carrots in a rimmed baking sheet at 425°F degrees for 25 to 30 minutes or until tender, shaking and rotating the tray at the halfway point.

Someone putting a blue rimmed baking sheet filled with rainbow colored carrots into an open oven.

Assemble the dish

Cool the carrots for a few minutes.

An overhead shot of a rimmed baking sheet topped with grilled rainbow colored carrots

Spread the yogurt on a platter and top with the carrots.

Two hands are placing grilled carrots on a platter with herbed coconut yogurt spread on the bottom.

Spoon some pickle-y beets on top and then drizzle on some vinaigrette.

Someone in a red apron is adding beet vinaigrette on top of grilled carrots on coconut yogurt.

Sprinkle with remaining herbs and serve!

A hand is holding a round platter filled with grilled carrots with herby coconut yogurt and spicy beet vinaigrette

I’ll be sharing a couple more recipes from GG’s new cookbook, but in the meantime, you need to order a copy for yourself right here!

What can you serve with this dish?


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


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A hand is holding a round platter filled with grilled carrots with herby coconut yogurt and spicy beet vinaigrette

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5 from 3 votes

Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette

This elegant Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette from Chef Gregory Gourdet’s debut cookbook, Everyone’s Table, is the vegan, paleo, and Whole30-compatible show-stopping salad you’ll be serving all summer!

Prep Time15 mins

Cook Time1 hr 30 mins

Course: Salad

Cuisine: American

Keyword: Dairy-free, gluten-free, low carb, nom nom paleo, nomnompaleo, paleo, Vegan, Vegetarian, Whole30

Servings: 6

Calories: 315kcal

Author: Michelle Tam

Ingredients

For the beet vinaigrette

  • 1 large beet peeled and diced into ¼-inch cubes
  • ½ teaspoon Diamond Crystal kosher salt 
  • 6 tablespoons red wine vinegar
  • 2 medium garlic cloves thinly sliced
  • 2 Thai chilies thinly sliced
  • 6 tablespoons extra virgin olive oil

For the herby coconut yogurt

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

For the carrots

Instructions 

Make the beet vinaigrette

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. Halve the lime and squeeze in the juice. Mix well.

Grill the carrots and make the dish

Notes

Make ahead notes:

  • Beet vinaigrette can be made up to 4 days in advance and kept in the fridge. Bring to room temperature and stir before using.

Recipe adapted slightly with permission from Everyone’s Table by Gregory Gourdet, copyright © 2021. Published by Harper Wave, an imprint of HarperCollins Publishers.

Nutrition

Calories: 315kcal | Carbohydrates: 20g | Protein: 3g | Fat: 26g | Fiber: 6g | Sugar: 10g

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