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Roasted Carrot Salad with Smoked Pickled Beets

Roasted Carrot Salad with Smoked Pickled Beets

By Traeger Kitchen

Wood-fired roasted carrots have found their perfect counterpart. These pickled beets are smoked and tossed with roasted carrots in a dijon lemon vinaigrette.

Prep Time

30 Min

Cook Time

3 Hr




Number of People Serving


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Units of Measurment:
2 Pound beets
2 Cup white vinegar
1 Cup water
1 Cup sugar
1/2 Teaspoon mustard seeds
1/2 Onion, Sliced
2 bay leaves
2 Teaspoon black peppercorn
1/2 Bunch Dill Weed, fresh
4 Clove garlic
1 Teaspoon cumin
2 Teaspoon lemon juice
2 Teaspoon sherry vinegar
1 Teaspoon Dijon mustard
2/3 Cup olive oil
1 Fresh Mint, minced
To Taste salt and pepper
6 Medium Carrots, peeled & cut into 1/4" rounds
1/4 Cup parsley, chopped
1/2 Cup Cheese, Feta


  • 1

    Cook beets in a saucepan of boiling salted water until tender, about 1 hour. Drain, allow to cool slightly and slip off skins.

  • 2

    When ready to cook, set temperature to 185℉ & preheat, lid closed, for 10 or 15 minutes.

  • 3

    Place on grill and smoke for 60 minutes. Remove from grill, slice into 1/2” pieces and place in a heatproof bowl.

    185 ˚F / 85 ˚C


  • 4

    Bring remaining ingredients to a boil in a 2 to 3-quart saucepan, stirring until sugar is dissolved. Remove from heat and pour over cut beets. Cover with a plate to keep beets submerged in the pickling liquid.

  • 5

    For the vinaigrette: Whisk together the cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper to taste.

  • 6

    Cook carrots in a large pot of boiling salted water for 1 minute. Strain and transfer to a bowl.

  • 7

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.

  • 8

    Season carrots with salt and pepper. Toss carrots with 1-1/2 teaspoons oil and arrange on a baking sheet in a single layer. Place beets in the same bowl and toss with remaining 1-1/2 teaspoons oil.

  • 9

    Add beets to baking sheet on the opposite side of carrots. Place in preheated grill and roast, turning once, until just tender, about 15 to 20 minutes.

    500 ˚F / 260 ˚C


  • 10

    Place carrots, beets, 1/4 cup chopped parsley and feta cheese in a mixing bowl. Drizzle with vinaigrette and toss to coat. Arrange on a small platter. Sprinkle remaining chopped parsley over top. Enjoy!

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