By Traeger Kitchen
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.
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|1 Tablespoon||kosher salt|
|4 Ounce||Baby Arugula|
|1/3 Cup||Marcona Almonds, roasted, salted|
|4 Ounce||Soft Goat Cheese|
|1/2 Cup||balsamic vinegar|
|1/2 Cup||high-quality olive oil|
|2 Teaspoon||Dijon mustard|
|1 Teaspoon||Black pepper|
Rinse beets, slice in half and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.
6 Large beets
1 Tablespoon kosher salt
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.
When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavour, use Super Smoke if available.
180 ˚F / 82 ˚C
Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.
180 ˚F / 82 ˚C
For Vinaigrette: Whisk together the balsamic vinegar, olive oil, Dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.
1/2 Cup balsamic vinegar
1/2 Cup high-quality olive oil
2 Teaspoon Dijon mustard
2 Teaspoon salt
1 Teaspoon Black pepper
Place beets into a mixing bowl and toss with half of the vinaigrette, taste, and season with more salt and pepper if needed.
In a separate bowl, toss the arugula with the remaining vinaigrette and place on a serving platter.
4 Ounce Baby Arugula
Arrange the beets, almonds and goat cheese on top and serve. Enjoy!
1/3 Cup Marcona Almonds, roasted, salted
4 Ounce Soft Goat Cheese