If you’re a fan of carrots like I am, you know they can be the star of so many dishes. This recipe combines the natural sweetness of carrots with the earthy flavor of baby beetroots, all brought together with a thick, creamy yogurt dressing.
The herbs, crunchy almonds, and pepitas give it an extra burst of flavor and texture, making this salad not only a great side dish but also a filling meal on its own. It’s perfect alongside slow-roasted lamb or as a hearty standalone salad.
Ingredients
- 500g Greek yogurt
- 2 long red chilies, finely chopped
- 1 bunch dill
- 5 tablespoons extra virgin olive oil
- 1 lemon
- 500g Dutch carrots, peeled and trimmed
- 400g baby beetroots, cooked and peeled (or 440g tin of whole baby beetroots, drained)
- 2 teaspoons cumin seeds
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup roasted almonds, roughly chopped
- Sea salt and freshly ground black pepper
Preparing the Yogurt Dressing
Start by thickening the Greek yogurt. You can do this a few hours ahead of time. To do this, line a sieve with muslin and place it over a medium-sized bowl. Add the yogurt to the sieve and leave it in the fridge for about 2 hours, allowing it to drain and thicken.
Once the yogurt is ready, transfer it to a bowl and mix it with the chopped chilies, half of the dill (roughly chopped), 2 tablespoons of olive oil, and the zest of the lemon. Set aside.
Roasting the Vegetables
Preheat the oven to 180°C. Toss the carrots in 2 tablespoons of olive oil and 1 teaspoon of cumin seeds. Season them with salt and pepper. Spread the carrots out on a shallow roasting tray and roast for about 20 minutes, or until tender.
At the same time, roast the pepitas for 5-10 minutes until they’re slightly toasted. Set both aside. Slice the beets into wedges, then toss them in ¾ tablespoon of olive oil with the remaining cumin seeds.
Assembling the Salad
Once the carrots are cooked and slightly cooled, it’s time to assemble the salad. Spread the creamy yogurt dressing on the bottom of a serving platter. Sprinkle a few almonds and pepitas over the yogurt. Next, arrange the beetroot wedges on top, followed by a few more dill leaves.
Add another sprinkle of almonds and pepitas. Then, layer the roasted carrots on top and finish with the remaining almonds, pepitas, and dill. Drizzle the remaining olive oil over the top and squeeze some lemon juice on as well.
Serve immediately for the best flavor and texture!
A Perfect Meal for Any Occasion
This salad combines savory, sweet, and spicy flavors, making it a satisfying dish perfect for various occasions. The creamy yogurt base is complemented by the warmth of roasted vegetables, and the crunch of almonds and pepitas adds just the right texture. Whether you’re enjoying it as a standalone meal or alongside a main dish like slow-roasted lamb, it’s sure to be a hit.
If you’re craving more carrot-based dishes, check out these other recipes for more inspiration:
- Spiced Carrot and Brown Rice Salad
- Carrot Salad with Coriander, Chilli, and Sesame
- Honey Glazed Carrots
- Carrot Cake
- Spiced Carrot Dip
FAQs
What is the best way to thicken Greek yogurt for this recipe?
To thicken the Greek yogurt, line a sieve with muslin and place it over a medium-sized bowl. Add the yogurt and let it drain in the fridge for about 2 hours. This will remove excess liquid and create a thicker, creamier texture perfect for the dressing.
