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Smoked Beet Salad

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Apple

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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  • 6 Large beets

  • 1 Tablespoon Salt

  • 4 Ounce Baby Arugula

  • 1/3 Cup Marcona Almonds, roasted, salted

  • 4 Ounce Soft Goat Cheese

Vinaigrette

  • 1/2 Cup balsamic vinegar

  • 1/2 Cup Olive oil

  • 2 Teaspoon Dijon mustard

  • 2 Teaspoon salt

  • 1 Teaspoon Black pepper

  • 1

    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 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 with lid closed for 15 minutes. For optimal flavour, use Super Smoke if available.

    180 ˚F

  • 4

    Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.
  • 5

    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 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.

    • 4 Ounce Baby Arugula

  • 8

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

    • 1/3 Cup Marcona Almonds, roasted, salted

    • 4 Ounce Soft Goat Cheese

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