Smoked Beet Salad

Steps

• 1

  Rinse beets, slice in half and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.

  Ingredients

  • 6 Large beets

  • 1 Tablespoon kosher salt

• 2

  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.

• 3

  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

  Super Smoke

• 4

  Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  For Vinaigrette: Whisk together the balsamic vinegar, olive oil, Dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.

  Ingredients

  • 1/2 Cup balsamic vinegar

  • 1/2 Cup high-quality olive oil

  • 2 Teaspoon Dijon mustard

  • 2 Teaspoon salt

  • 1 Teaspoon Black pepper

• 6

  Place beets into a mixing bowl and toss with half of the vinaigrette, taste, and season with more salt and pepper if needed.

• 7

  In a separate bowl, toss the arugula with the remaining vinaigrette and place on a serving platter.

  Ingredients

  • 4 Ounce Baby Arugula

• 8

  Arrange the beets, almonds and goat cheese on top and serve. Enjoy!

  Ingredients

  • 1/3 Cup Marcona Almonds, roasted, salted

  • 4 Ounce Soft Goat Cheese