By Traeger Kitchen
Wood-fired roasted carrots have found their perfect counterpart. These pickled beets are smoked and tossed with roasted carrots in a dijon lemon vinaigrette.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.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 |
2/3 Cup | olive oil |
1 | Fresh Mint, minced |
To Taste | salt and pepper |
6 Medium | Carrots, peeled & cut into 1/4" rounds |
1/4 Cup | parsley, chopped |
1/2 Cup | Cheese, Feta |
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!
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