Can I use red beets instead of golden beets?

Yes, you can but just know that golden beets are a bit sweeter so it will lend a slightly different flavor but still delicious.

Can I roast the vegetables instead of grilling them?

You technically can but just know it will lend a different flavor since roasting doesn't give that grilled char flavor.

How do I clean leeks properly?

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.

What should I serve with this salad?

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!

Can I use dairy-free yogurt?

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.

Grilled Leek and Beet Salad with Lemon Dill Yogurt Sauce

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

Scale

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

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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.