Steps

• Step 1

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 2

  Place beets on a foil-lined baking sheet and top with bacon. Place baking sheet directly on the grill grate (while preheating) and cook for 25 minutes.

  00:25

  400 ˚F / 204 ˚C

  Ingredients

  • 2 Medium raw beets, peeled and thinly sliced

  • 8 Slices bacon

• Step 3

  Toss to coat beets in rendered bacon fat.

• Step 4

  Spread everything out in a single layer and continue to cook for another 15 minutes, or until beets are tender and bacon is crispy.

  00:15

  400 ˚F / 204 ˚C

• Step 5

  Add pecans or walnuts and roast for 5 more minutes. Spoon out nuts and place on paper towels to drain and cool.

  00:05

  400 ˚F / 204 ˚C

  Ingredients

  • 1/4 Cup raw pecans or walnuts

• Step 6

  Once bacon is cool to the touch, roughly chop into medium pieces.

• Step 7

  Place bacon, beets, nuts, pears, avocado and lettuce in a large salad bowl. Drizzle with champagne vinaigrette, toss to coat, and serve. Enjoy!

  Ingredients

  • 2 Medium ripe pears, sliced

  • 2 Large diced avocado

  • 1 Head red leaf lettuce or baby spinach, torn into bite-size pieces

  • 1/4 Cup champagne vinaigrette