Smoked Beet Salad

Ingredients

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.

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  Ingredients

  • 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.

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• 3

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  Grill: 180 ˚F

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• 4

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

  Grill: 180 ˚F

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• 5

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

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  Ingredients

  • 1/2 Cup balsamic vinegar

  • 1/2 Cup olive oil

  • 2 Teaspoon Dijon mustard

  • 2 Teaspoon kosher salt, plus more as needed

  • 1 Teaspoon black pepper, plus more as needed

• 6

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

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• 7

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

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  Ingredients

  • 4 Ounce baby arugula

• 8

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

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  Ingredients

  • 1/3 Cup roasted, salted Marcona almonds

  • 4 Ounce soft goat cheese