This vibrant grilled vegetable salad is perfect for summer. If you’re looking for a unique dish, try this grilled leek and beet salad. Sweet golden beets, smoky grilled leeks, and charred red peppers are layered over a creamy lemon dill yogurt sauce and finished with crunchy almonds. It’s simple, fresh, and packed with flavor.
Why I love this Grilled Leek and Beet Salad
When summer grilling season arrives, I’m always looking for ways to bring more vegetables onto the grill. This Grilled Leek and Beet Salad with Lemon Dill Yogurt Sauce is one of those simple recipes that feels a little special but is surprisingly easy to make. Sweet golden beets, smoky grilled leeks, and charred red peppers are layered over a creamy lemon dill yogurt sauce and finished with crunchy almonds for texture.
The combination of flavors is bright, savory, and just a little smoky from the grill. It’s the kind of salad that works beautifully as a side dish for grilled meats, but it’s also hearty enough to stand on its own for a light lunch. Especially when you are craving grilled leek and beet in a salad, nothing else compares.
Why Grilling Leeks and Beets Makes Them So Flavorful
Grilling vegetables completely transforms their flavor. The high heat caramelizes the natural sugars in the vegetables, creating deeper sweetness and a subtle smokiness that you just can’t get from roasting or steaming. In fact, grilling leeks and beets together truly elevates a salad.
In this recipe, the golden beets soften in a foil packet first to ensure that they get cooked through, then get a quick sear on the grill to add char and depth. The leeks become tender and slightly sweet while the bell peppers add a smoky flavor. When all of these vegetables are layered over a creamy lemon dill yogurt sauce, the result is a perfectly balanced bite every time. You may discover that grilled beet and leek salad is one of your new favorite combinations.
The Lemon Dill Yogurt Sauce Brings Everything Together
The base of this salad is a simple lemon dill yogurt sauce and it is soooooo good. Made with Greek yogurt, fresh lemon zest, garlic, and chopped dill. It’s creamy, tangy, and bright, which pairs perfectly with the smoky grilled vegetables, including the leek and beet featured here.
Instead of tossing everything together, spreading the yogurt sauce across the plate first creates a beautiful presentation and ensures every bite gets a little bit of that creamy, citrusy flavor. Don’t we all want that? The chopped almonds on top add a final layer of crunch that makes this salad feel complete. Ohh la la. For fans of grilled leek, beet and creative salads, this recipe is sure to please.
Yes, you can but just know that golden beets are a bit sweeter so it will lend a slightly different flavor but still delicious.
You technically can but just know it will lend a different flavor since roasting doesn’t give that grilled char flavor.
Oh man! Leeks can be such a pain. Leeks often trap dirt between their layers. After trimming the root and dark green tops, slice the leeks lengthwise and rinse them under running water to remove any grit before grilling. Best of luck.
This salad pairs well with grilled chicken, salmon, steak, or lamb, but it’s also delicious served alongside other Mediterranean-inspired dishes. Really whatever sounds good to you!
As long as it is a thick and tangy dairy-free yogurt I think it could work. I have had really good luck using the brand Culina as a substitute. It will still be slightly different in flavor than greek yogurt.
More Salad Recipes I Love
Brussels Sprout Salad with Pomegranate Vinaigrette
Chipotle Beet, Squash and Tomato Salad
Healthy Soy-free Chicken Teriyaki Kale Salad
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Grilled Leek and Beet Salad with Lemon Dill Yogurt Sauce
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Salad, Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Description
This vibrant grilled vegetable salad is perfect for summer. Sweet golden beets, smoky grilled leeks, and charred red peppers are layered over a creamy lemon dill yogurt sauce and finished with crunchy almonds. It’s simple, fresh, and packed with flavor.
Ingredients
Leek & Beet Salad
2 small golden beets, peeled
2 leeks
1 red bell pepper
2 teaspoons olive oil, divided
½ teaspoon salt, divided
2 tablespoons chopped almonds
Lemon Dill Yogurt Sauce
½ cup whole milk Greek yogurt
Zest of 1 lemon
1 small garlic clove, minced
1 tablespoon fresh dill, finely chopped
¼ teaspoon salt
⅛ teaspoon freshly cracked black pepper
Instructions
- Preheat your grill to 450–500°F.
- Slice the peeled beets into 3 thick rounds each.
- Place the beet slices in the center of a piece of aluminum foil. Drizzle with 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt. Wrap tightly to create a foil packet.
- Place the packet on the grill and cook for about 25 minutes, or until the beets begin to soften.
- Carefully open the foil and transfer the beet slices directly onto the grill. Sear for 2–3 minutes per side to develop light char marks. Remove from the grill, let cool slightly, then cut into bite-size pieces.
- Trim off the dark green tops and root ends of the leeks. Peel away a few of the tough outer layers.
- Slice the leeks in half lengthwise and rinse well if needed to remove any dirt.
- Cut the sides of the bell pepper away from the core to create 4 large flat pieces.
- Place the leeks and peppers on a plate and toss with the remaining 1 teaspoon olive oil and ¼ teaspoon salt.
- Place the leeks and peppers on the grill and cook for 2–3 minutes per side, until tender with nice grill marks.
- Remove from the grill and let cool slightly, then cut into bite-size pieces.
- In a small bowl, combine the Greek yogurt, lemon zest, garlic, dill, salt, and black pepper. Stir until smooth.
- Spread the lemon dill yogurt sauce across the bottom of a serving plate.
- Top with the grilled leeks, peppers, and beets, then finish with chopped almonds.
- Serve immediately.
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