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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 Minutes

Cook Time

2 Hours




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Units of Measurement:
2 Pound beets
6 Medium Carrots, peeled and sliced into 1/4 inch rounds
1/2 Cup plus 1-1/2 teaspoon olive oil, divided
1/2 Cup Chopped flat-leaf parsley, divided
1/2 Cup Crumbled feta cheese
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 peppercorns
1/2 Bunch fresh dill
4 Clove garlic, smashed
1 Teaspoon cumin
2 Teaspoon Fresh lemon juice
2 Teaspoon sherry vinegar
1 Teaspoon Dijon mustard
1/2 Cup olive oil
1 Tablespoon Finely chopped fresh mint
To Taste kosher salt
To Taste 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, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    185 ˚F / 85 ˚C

    Super Smoke

  • 3

    Place beets on grill and smoke for 60 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

  • 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

    • 1/2  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 olive oil

    • 1 Tablespoon Finely chopped fresh mint

    • To Taste kosher salt

    • To Taste Black pepper

  • 7

    Increase Traeger temperature to 500°F and preheat 15 minutes.

    500 ˚F / 260 ˚C

  • 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.

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

  • 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.

    500 ˚F / 260 ˚C

  • 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

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