By Traeger Kitchen
1 Reviews
Wood-fired roasted carrots have found their perfect counterpart. These pickled beets are smoked and tossed with roasted carrots in a dijon-lemon vinaigrette.
Prep Time
Cook Time
Pellets
2 Pound | beets |
6 Medium | Carrots, peeled and sliced into 1/4 inch rounds |
1/2 Cup | plus 1-1/2 teaspoon olive oil, divided |
1/2 Cup | Chopped flat-leaf parsley, divided |
1/2 Cup | Crumbled feta cheese |
2 Cup | white vinegar |
1 Cup | water |
1 Cup | sugar |
1/2 Teaspoon | mustard seeds |
1/2 | onion, sliced |
2 | Bay leaves |
2 Teaspoon | Black peppercorns |
1/2 Bunch | fresh dill |
4 Clove | garlic, smashed |
1 Teaspoon | cumin |
2 Teaspoon | Fresh lemon juice |
2 Teaspoon | sherry vinegar |
1 Teaspoon | dijon mustard |
1/2 Cup | olive oil |
1 Tablespoon | Finely chopped fresh mint |
To Taste | kosher salt |
To Taste | black pepper |
Step 1
Cook beets in a saucepan of boiling salted water until tender, about 1 hour. Drain, allow to cool slightly and slip off skins.
01:00
2 Pound beets
Step 2
When ready to cook, set Traeger temperature to 185°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
00:15
185 ˚F / 85 ˚C
Super Smoke
Step 3
Place beets on grill and smoke for 60 minutes.
01:00
180 ˚F / 82 ˚C
Super Smoke
Step 4
Remove from grill, slice into 1/2 inch pieces and place in a heat-proof bowl.
Step 5
Place all brine ingredients in a 2 to 3 quart saucepan and bring to a boil, stirring until sugar is dissolved. Remove from heat and pour over cut beets. Cover with a plate to keep beets submerged in pickling liquid.
2 Cup white vinegar
1 Cup water
1 Cup sugar
1/2 Teaspoon mustard seeds
1/2 onion, sliced
2 Bay leaves
2 Teaspoon Black peppercorns
1/2 Bunch fresh dill
4 Clove garlic, smashed
Step 6
For the Vinaigrette: Whisk together the cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper to taste.
1 Teaspoon cumin
2 Teaspoon Fresh lemon juice
2 Teaspoon sherry vinegar
1 Teaspoon dijon mustard
1/2 Cup olive oil
1 Tablespoon Finely chopped fresh mint
To Taste kosher salt
To Taste black pepper
Step 7
Increase Traeger temperature to 500°F and preheat 15 minutes.
00:15
500 ˚F / 260 ˚C
Step 8
Bring a large pot of salted water to a boil. Add carrots and cook for 1 minute. Strain and transfer to a bowl.
6 Medium Carrots, peeled and sliced into 1/4 inch rounds
Step 9
Season carrots with salt and pepper. Toss carrots with 1-1/2 teaspoons oil and arrange on a baking sheet in a single layer.
1/2 Cup plus 1-1/2 teaspoon olive oil, divided
Step 10
Strain beets, discarding pickling liquid (or save for another use). Place beets in the same bowl and toss with remaining 1-1/2 teaspoons oil. Add beets to baking sheet on opposite side of carrots. Place in preheated grill and roast, turning once until just tender, about 15 to 20 minutes.
00:15
500 ˚F / 260 ˚C
Step 11
Place carrots, beets, 1/4 cup chopped parsley and feta cheese in a mixing bowl. Drizzle with vinaigrette and toss to coat. Arrange on a small platter. Sprinkle remaining chopped parsley over top. Enjoy!
1/2 Cup Chopped flat-leaf parsley, divided
1/2 Cup Crumbled feta cheese
In order to add notes for this recipe, you must log in or create an account.