Grilled Leek and Beet Salad with Dill Yogurt Sauce (Edit recipe)

The perfect summer salad with grilled leeks, beets and peppers all served on top of a zesty yogurt sauce.

Easy and flavor packed summer salad that can be prepared on the grill for your next bbq or gathering.

20 minutes

35 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	1380
Fat:	114 g
Carbohydrates:	54 g
Protein:	50 g
Cholesterol:	4 g
Sodium:	1163 mg
Fiber:	23 g
Sugars:	10 g
Calculated per serving.

by Jessi's Kitchen

Serves: 4

Ingredients

Leek Salad

2 whole Golden Beets, small
2 whole Leek
1 whole Red Bell Pepper
2 tsp Extra Virgin Olive Oil, divided
0.5 tsp Sea Salt, divided
2 Tbsp Roasted Almonds, chopped

Lemon Dill Yogurt Sauce

0.5 cup Plain Greek Yogurt, whole milk
1 whole Lemon zest
1 clove Garlic, minced
1 Tbsp fresh Dill, chopped
0.25 tsp Sea Salt
0.125 tsp Ground Fresh Black Peppercorns

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat grill to 450-500 degrees
Peel the golden beets and slice into 3 rings each. Grab a piece of aluminum foil and place the beets directly in the middle. Top with one teaspoon of olive oil and 1/4 teaspoon of sea salt. Wrap the beets up in the foil and place on the grill. Cook for about 25 minutes or until beets are starting to soften. Carefully remove from the grill and unwrap the foil. Place the beets back on the grill and sear for 2-3 minutes a side. Remove and let cool. Then slice into bite-sized pieces.
While the beets are cooking prepare the grilled leeks and peppers.
Cut the dark green leaves off of the leeks and then slice off the root. Peel a couple of the tough outer layers of the leeks and then place the leeks on a plate. Slice the sides of the bell peppers off and place the 4 large pieces on the plate with the leeks. Toss with one teaspoon of olive oil and 1/4 teaspoon salt.
Place on the grill and cook for 2-3 minutes a side or until they are tender and have good charring from the grill. Remove and let cool on a plate. Then slice into bite sized pieces.
Combine all of the yogurt sauce ingredients into a bowl and mix until combined.
When ready to eat, Spread the yogurt mixture on the bottom of a medium sized plate. Top with the sliced peppers, leeks, beets and chopped almonds. Serve immediately.

Notes

You can save some time by preparing the salad ingredients ahead of time. Then slice and assemble before serving the dish. Cooking times may vary some depending on your grill. Adjust as needed.