Steps

• 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

  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.

  185 ˚F / 85 ˚C

  00:15

  Super Smoke

• 3

  Place beets on grill and smoke for 60 minutes.

  180 ˚F / 82 ˚C

  01:00

  Super Smoke

• 4

  Remove from grill, slice into 1/2 inch pieces and place in a heat-proof bowl.

• 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.

• 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.

• 7

  Increase Traeger temperature to 500°F and preheat 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 8

  Bring a large pot of salted water to a boil. Add carrots and cook for 1 minute. Strain and transfer to a bowl.

• 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.

• 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.

  500 ˚F / 260 ˚C

  00:15

• 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!