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Traeger Kitchen


Roasted Carrot Salad with Smoked Pickled Beets

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

Pellets

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 2 Pound beets

  • 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

  • salt and pepper

  • 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

  • 1/2 onion, sliced

  • 2 bay leaves

  • 2 Teaspoon black peppercorn

  • 1/2 Bunch fresh dill

  • 4 Clove garlic, smashed

Steps

  • 1

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

    Ingredients

    • 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.
  • 3

    Place beets on grill and smoke for 60 minutes.

    Grill185 ˚F

  • 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.

    Ingredients

    • 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 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.

    Ingredients

    • 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 salt and pepper

  • 7

    Increase Traeger temperature to 500°F and preheat 15 minutes.
  • 8

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

    Ingredients

    • 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.

    Ingredients

    • To Taste salt and pepper

  • 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.

    Grill500 ˚F

  • 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!

    Ingredients

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

    • 1/2 Cup crumbled feta cheese

Cooking Notes

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