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Roasted Carrot Salad with Smoked Pickled Beets

Traeger Kitchen


Roasted Carrot Salad with Smoked Pickled Beets

Prep Time

30

Minutes

Cook Time

3

Hours

Serves

6 - 8

People

Effort

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What's this?

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

  • 2 Pound beets

  • 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 Dill Weed, fresh

  • 4 Clove garlic

  • 1 Teaspoon cumin

  • 2 Teaspoon lemon juice

  • 2 Teaspoon sherry vinegar

  • 1 Teaspoon Dijon mustard

  • 1/2 Cup olive oil

  • 1 Fresh Mint, minced

  • To Taste salt and pepper

  • 6 Medium Carrots, peeled & cut into 1/4" rounds

  • 3 Tablespoon olive oil

  • 1/4 Cup parsley, chopped

  • 1/2 Cup Cheese, Feta

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.
  • 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.
  • 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!