BLACK FRIDAY SALE: BIG SAVINGS ON SELECT GRILLS – SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Roasted Carrot Salad with Smoked Pickled Beets

Traeger Kitchen


Roasted Carrot Salad with Smoked Pickled Beets

Prep Time

30 Minutes

Cook Time

3 Hours

Effort
Level of Effort Icon

difficulty
difficulty
difficulty
difficulty
difficulty

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

    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 Icon
      Grill185˚
    • 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 Icon
      Grill500˚
    • 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!

    Cooking Notes

    Read recipe notes submitted by our community or add your own notes.

    No notes found.