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Smoked Beet Salad

Smoked Beet Salad

By Traeger Kjøkken

Not much can beat these smokin' beets. Smoked beets are tossed in a mustard vinaigrette with peppery arugula and topped with almonds and creamy goat cheese for a wood-fired take on this earthy vegetable.


10 Referat

Tid for matlaging

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6 Large beets
1 Tablespoon salt
1/2 Cup balsamic vinegar
1/2 Cup olive oil
2 Teaspoon Dijon mustard
2 Teaspoon kosher salt, plus more as needed
1 Teaspoon black pepper, plus more as needed
4 Ounce baby arugula
1/3 Cup roasted, salted Marcona almonds
4 Ounce soft goat cheese


  • 1

    Rinse beets, slice in half and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.

  • 2

    Bring to a boil and cook until beets are easily pierced with a knife, about 25 to 35 minutes. Drain and rinse with cold water to stop cooking. Once cooled, peel beets.

  • 3

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

  • 4

    Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.

    180 ˚F / 82 ˚C


    Super Smoke

  • 5

    For Vinaigrette: Whisk together the balsamic vinegar, olive oil, Dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.

  • 6

    Place beets into a mixing bowl and toss with half of the vinaigrette, taste, and season with more salt and pepper if needed.

  • 7

    In a separate bowl, toss the arugula with the remaining vinaigrette and place on a serving platter.

  • 8

    Arrange the beets, almonds and goat cheese on top and serve. Enjoy!

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