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Smoked Beet Salad

Difficulty 3/5
Prep time 10 Mins

Cook time 60 mins
Serves 4-6

Hardwood 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.


6 large beets

1/2 cup balsamic vinegar

1/2 cup good olive oil

2 tsp Dijon mustard

Kosher salt

Black pepper

4 oz baby arugula

1/3 cup roasted, salted Marcona almonds

4 oz soft goat cheese


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 start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to Smoke setting (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10 minutes.

Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.

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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