Traeger Kitchen
Roasted Carrot Salad with Smoked Pickled Beets
Prep Time
30 Minutes
Cook Time
3 Hours
Effort
Pellets
Cherry
Wood-fired roasted carrots have found their perfect counterpart. These pickled beets are smoked and tossed with roasted carrots in a dijon lemon vinaigrette.
Ingredients
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.2
When ready to cook, set temperature to 185℉ & preheat, lid closed, for 10 or 15 minutes.3
Place on grill and smoke for 60 minutes. Remove from grill, slice into 1/2” pieces and place in a heatproof bowl.
Grill: 185˚4
Bring remaining ingredients to a boil in a 2 to 3-quart saucepan, stirring until sugar is dissolved. Remove from heat and pour over cut beets. Cover with a plate to keep beets submerged in the pickling liquid.5
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.6
Cook carrots in a large pot of boiling salted water for 1 minute. Strain and transfer to a bowl.7
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.8
Season carrots with salt and pepper. Toss carrots with 1-1/2 teaspoons oil and arrange on a baking sheet in a single layer. Place beets in the same bowl and toss with remaining 1-1/2 teaspoons oil.9
Add beets to baking sheet on the opposite side of carrots. Place in preheated grill and roast, turning once, until just tender, about 15 to 20 minutes.Grill: 500˚10
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!