Smoked Beet Salad
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.
Prep Time
10 Minutes
Cook Time
1 Hours
Pellets
Apple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 Large | beets |
| 1 Tablespoon | salt |
| 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 |
| 4 Ounce | baby arugula |
| 1/3 Cup | roasted, salted Marcona almonds |
| 4 Ounce | soft goat cheese |
Step
1
Rinse beets, slice in half and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.
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 Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
4
Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.
180 ˚F / 82 ˚C
00:30
Super Smoke
5
For Vinaigrette: Whisk together the balsamic vinegar, olive oil, Dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.
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.
8
Arrange the beets, almonds and goat cheese on top and serve. Enjoy!
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