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.
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Rinse beets, slice in half and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.
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.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.
For Vinaigrette: Whisk together the balsamic vinegar, olive oil, Dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.
Place beets into a mixing bowl and toss with half of the vinaigrette, taste, and season with more salt and pepper if needed.
In a separate bowl, toss the arugula with the remaining vinaigrette and place on a serving platter.
Arrange the beets, almonds and goat cheese on top and serve. Enjoy!
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