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Smoked Beet Salad

Traeger Kitchen


Smoked Beet Salad

Prep Time

10 Minutes

Cook Time

1 Hours

Effort
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Pellets

Apple

Not much can beat these smokin' beets. Smoked beets are tossed in a mustard vinaigrette with peppery arugula and topped with almonds and creamy goat cheese for a wood-fired take on this earthy vegetable.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      Rinse beets, slice in half and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.
    • 2

      Bring to a boil and cook until beets are easily pierced with a knife, about 25 to 35 minutes. Drain and rinse with cold water to stop cooking. Once cooled, peel beets.
    • 3

      When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
      Grill Icon
      Grill180˚
    • 4

      Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.
      Grill Icon
      Grill180˚
    • 5

      For Vinaigrette: Whisk together the balsamic vinegar, olive oil, Dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.
    • 6

      Place beets into a mixing bowl and toss with half of the vinaigrette, taste, and season with more salt and pepper if needed.
    • 7

      In a separate bowl, toss the arugula with the remaining vinaigrette and place on a serving platter.
    • 8

      Arrange the beets, almonds and goat cheese on top and serve. Enjoy!

    Cooking Notes

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