Step

• 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.

  185 ˚F / 85 ˚C

  01:00

• 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.

  500 ˚F / 260 ˚C

  00:20

• 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!