Roasted Carrot Salad with Smoked Pickled Beets

Traeger Kitchen


Roasted Carrot Salad with Smoked Pickled Beets

Prep Time

30 Minutes

Cook Time

2 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

How many people are you serving?

6

Units of Measurement:

main
  • 2 Pound beets

  • 1 Teaspoon cumin

  • 2 Teaspoon fresh lemon juice

  • 2 Teaspoon sherry vinegar

  • 1 Teaspoon Dijon mustard

  • 1/2 Cup plus 1-1/2 teaspoon olive oil, divided

  • 1 Tablespoon finely chopped fresh mint

  • salt and pepper

  • 6 Medium carrots, peeled and sliced into 1/4 inch rounds

  • 1/2 Cup chopped flat-leaf parsley, divided

  • 1/2 Cup crumbled feta cheese

Brine
  • 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 peppercorn

  • 1/2 Bunch fresh dill

  • 4 Clove garlic, smashed

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.
    Ingredients
    • 2 Pound beets

  • 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.
  • 3

    Place beets on grill and smoke for 60 minutes.
    Grill Icon
    Grill185 ˚F
  • 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.
    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 peppercorn

    • 1/2 Bunch fresh dill

    • 4 Clove garlic, smashed

  • 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 plus 1-1/2 teaspoon olive oil, divided

    • 1 Tablespoon finely chopped fresh mint

    • To Taste salt and pepper

  • 7

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

  • 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
    • To Taste salt and pepper

  • 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.
    Grill Icon
    Grill500 ˚F
  • 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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