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Roasted Carrot Salad with Smoked Pickled Beets

Roasted Carrot Salad with Smoked Pickled Beets

By Traeger Kitchen

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

30 Min

Cook Time

2 Hr
30 Min

Pellets

Cherry
Yields: 6 Servings

Ingredients

main
2 Poundbeets
6 MediumCarrots, peeled and sliced into 1/4 inch rounds
1/2 Cupplus 1-1/2 teaspoon olive oil, divided
1/2 CupChopped flat-leaf parsley, divided
1/2 CupCrumbled feta cheese
Brine
2 Cupwhite vinegar
1 Cupwater
1 Cupsugar
1/2 Teaspoonmustard seeds
1/2 onion, sliced
2 Bay leaves
2 TeaspoonBlack peppercorns
1/2 Bunchfresh dill
4 Clovegarlic, smashed
Vinaigrette
1 Teaspooncumin
2 TeaspoonFresh lemon juice
2 Teaspoonsherry vinegar
1 Teaspoondijon mustard
1/2 Cupolive oil
1 TablespoonFinely chopped fresh mint
To Tastekosher salt
To Tasteblack pepper
Units of Measurement:

Steps

  • 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

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 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!

    Ingredients
    • 1/2 Cup Chopped flat-leaf parsley, divided

    • 1/2 Cup Crumbled feta cheese

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