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Roasted Carrot Salad with Smoked Pickled Beets

30

2

Cherry

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

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  • 2 Pound beets

  • 6 Medium Carrots, peeled and sliced into 1/4 inch rounds

  • 1/2 Cup Chopped flat-leaf parsley, divided

  • 1/2 Cup Crumbled feta cheese

Brine

  • 2 Cup white vinegar

  • 1 Cup water

  • 1 Cup Sugar

  • 1/2 Teaspoon mustard seeds

  • onion, sliced

  • 2 Bay leaves

  • 2 Teaspoon Black peppercorns

  • 1/2 Bunch fresh dill

  • 4 Clove garlic, smashed

Vinaigrette

  • 1 Teaspoon cumin

  • 2 Teaspoon Fresh lemon juice

  • 2 Teaspoon sherry vinegar

  • 1 Teaspoon Dijon mustard

  • 1/2 Cup plus 1-1/2 teaspoon olive oil, divided

  • 1 Tablespoon Finely chopped fresh mint

  • Kosher salt

  • Black pepper

  • 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 Pound beets

  • 2

    When ready to cook, set Traeger temperature to 185°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 185 ˚F

  • 3

    Place beets on grill and smoke for 60 minutes.

  • 4

    Remove from grill, slice into 1/2 inch pieces and place in a heat-proof bowl.

  • 5

    Place all brine ingredients in a 2 to 3 quart saucepan and bring to a boil, stirring until sugar is dissolved. Remove from heat and pour over cut beets. Cover with a plate to keep beets submerged in pickling liquid.

    • 2 Cup white vinegar

    • 1 Cup water

    • 1 Cup Sugar

    • 1/2 Teaspoon mustard seeds

    • Half onion, sliced

    • 2 Bay leaves

    • 2 Teaspoon Black peppercorns

    • 1/2 Bunch fresh dill

    • 4 Clove garlic, smashed

  • 6

    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.

    • 1 Teaspoon cumin

    • 2 Teaspoon Fresh lemon juice

    • 2 Teaspoon sherry vinegar

    • 1 Teaspoon Dijon mustard

    • 1/2 Cup plus 1-1/2 teaspoon olive oil, divided

    • 1 Tablespoon Finely chopped fresh mint

    • To Taste Kosher salt

    • To Taste Black pepper

  • 7

    Increase Traeger temperature to 450°F and preheat 15 minutes.

    : 450 ˚F

  • 8

    Bring a large pot of salted water to a boil. Add carrots and cook for 1 minute. Strain and transfer to a bowl.

    • 6 Medium Carrots, peeled and sliced into 1/4 inch rounds

  • 9

    Season carrots with salt and pepper. Toss carrots with 1-1/2 teaspoons oil and arrange on a baking sheet in a single layer.

  • 10

    Strain beets, discarding pickling liquid (or save for another use). Place beets in the same bowl and toss with remaining 1-1/2 teaspoons oil. Add beets to baking sheet on opposite side of carrots. Place in preheated grill and roast, turning once, until just tender, about 15 to 20 minutes.

  • 11

    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!

    • 1/2 Cup Chopped flat-leaf parsley, divided

    • 1/2 Cup Crumbled feta cheese

Cooking Notes

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