Warm Carrot Salad with Garlic Yogurt
Grated carrots softened in olive oil fold into garlic-infused yogurt for a warm, tangy side dish. Fresh walnuts add texture and nuttiness. Simple, elegant, and ready in under 30 minutes.
Ingredients
- 2 large carrots, grated
- 2 cups plain yogurtGreek yogurt1:1tanginess increasesFull guide →
- 2 cloves garlicshallots2 cloves:1 shallotFull guide →
- ¼ cup olive oilwalnut oil1:1adds tree_nutsFull guide →
- salt(optional)
- walnuts, for garnish(optional)pistachios1:1changes:color and flavorFull guide →
Instructions
- 1
Grate the carrots
- 2
Cook the carrots on low heat with olive oil until softened
- 3
Remove from heat and let cool
- 4
Crush the garlic cloves
- 5
Add garlic to yogurt and whisk well
- 6
Fold cooled carrots into yogurt, season with salt, and stir
- 7
Transfer to a serving platter and top with walnuts
Tips
Cool carrots completely before mixing with yogurt to preserve the yogurt's texture and tang
Good to Know
Refrigerate up to 3 days in an airtight container. Flavors meld and deepen overnight.
Prepare through step 6 up to 1 day ahead. Garnish with walnuts just before serving.
Serve at room temperature or chilled as a side to grilled meats or alongside bread and cheese.
Common Mistakes
Cook carrots on high heat to avoid mushy, overdone texture
Skip cooling carrots before adding to yogurt to avoid curdling or separating the yogurt