Recipe by Wesley True of The Optimist

Demonstrated at the Westside Farmers Market on June 5, 2016

Ingredients:

• Carrots from Truly Living Well (trimmed of greens)
• Beets from Little Fox Farm (trimmed of greens)
• Parsley and thyme from Little Fox Farm (chopped)
• Peaches from Pearson Farms (diced)
• Atlanta Fresh Yogurt
• Bee Wild Raw Gourmet Honey
• Apple cider vinegar
• Liquid smoke
• Whole grain mustard
• Spices: salt, coriander, cumin, celery seed, cayenne pepper, ancho chili pepper, dried pecans (from Pearson), Dukka Egyptian spice
• Citric acid
• Sugar
• Salt

Directions:

1. Prepare a charcoal grill with coals and woodchips. Once hot, add root vegetables in an even layer, cover grill and let cook for 20 minutes, until tender.
2. While veggies are cooking:
   1. Create a dry rub using 60 percent salt and 40 percent sugar and some citric acid, adding your favorite spices (coriander, cumin, celery seed, cayenne pepper, ancho chili pepper, dried pecans (from Pearson), Dukka Egyptian spice) to taste.
   2. Add dry rub to the yogurt.
   3. Mix and add in peaches, whole grain mustard, honey, apple cider vinegar and a tiny bit of liquid smoke. Taste and adjust as you go.
3. Remove root vegetables carefully with tongs, set aside to cool.
4. Once mostly cool, rub with a towel until mostly peeled.
5. Plate the vegetables, top with the yogurt mixture, and garnish with herbs.