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
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Jogurt może lekko puścić wodę – przed podaniem delikatnie wymieszaj lub ułóż świeżą porcję jogurtu i na nią przełóż marchew.
