Turkish Roasted Carrot Salad with Garlic and Yogurt Recipe
A simple yet very aromatic salad where sweet roasted carrots meet garlicky yogurt and crunchy nuts. In Turkey, similar starters are served as part of mezze – a selection of small plates for sharing at the table. The flavor is a bit reminiscent of Middle Eastern dips, but it’s milder and more vegetable-forward.
This salad combines the sweetness of roasted carrots with the tang of garlicky yogurt and the crunch of walnuts, creating a dish that feels both comforting and elegant. It brings a taste of Turkish mezze to your table with just a few everyday ingredients.
Chef's tips
Roast the carrots until they are well caramelized on the edges – this deepens their sweetness and makes the whole salad more flavorful. Use a thick, full-fat yogurt so the sauce stays creamy and doesn’t become watery when it meets the warm carrots.
How to serve
Serve as part of a mezze platter with hummus, baba ganoush, olives, and warm flatbreads. It also works well alongside simple grilled meats, baked fish, or as a colorful side for a vegetarian grain bowl with bulgur or couscous.
Ingredients
- carrot - 600 g
- yogurt - 250 g
- garlic - 2 cloves
- oil - 3 tablespoons
- lemon juice - 1.5 tablespoons
- walnuts - 30 g
- dill - 2 tablespoons
- cumin - 0.5 teaspoons
- paprika - 0.5 teaspoons
- salt
- pepper
Preparation
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Peel the carrots and cut them into thick sticks or half-rounds about 1 cm thick so they don’t burn too quickly.
- Transfer the carrots to the tray, drizzle with 2 tablespoons of oil, and sprinkle with salt, pepper, cumin, and smoked paprika. Mix with your hands so the spices coat the vegetables well, then spread them out in a single layer.
- Bake for 25–30 minutes, stirring once halfway through, until the carrots are soft inside and lightly browned on the edges.
- Meanwhile, prepare the sauce: put the yogurt into a bowl, add the garlic pressed through a garlic press, lemon juice, 1 tablespoon of oil, and a pinch of salt and pepper. Mix, taste, and adjust the seasoning if needed.
- Let the roasted carrots cool slightly for 5–10 minutes so they are warm but not hot – otherwise the yogurt will thin out.
- Spread the yogurt in a fairly thick layer on a plate or serving platter. Arrange the carrot pieces on top.
- Sprinkle everything with chopped walnuts and finely chopped dill. Serve immediately as a starter or as a side dish to meat or fish.
Storage
No storage information available for this dish.
This is one of those dishes that looks simple but always surprises guests with its depth of flavor. It’s perfect when you have a bunch of carrots in the fridge and want something a bit different from the usual salad or dip.
