Yield 4 servings
For the Brined Vegetables
For the Yogurt Dill Sauce
In a 13" x 9" baking dish, whisk water and salt until dissolved. Add the bay leaves and red pepper flakes.
Submerge carrots and beets in brine and let sit at room temperature for 1 to 2 hours. Transfer carrots and beets to paper towel–lined plate and pat dry. Discard brine.
Heat a gas or charcoal grill for indirect heat. Place carrots and beets on grill and cook 10 to 14 minutes, turning occasionally, until browned on all sides and crisp tender. Transfer to serving plate.
In a small bowl, whisk together all Yogurt Dill Sauce ingredients until smooth. Serve grilled vegetables with yogurt sauce.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/grilled-brined-carrots-and-beets-with-yogurt-dill-sauce/