Traeger Recipes | Smoked Beetroot and Goat's Cheese Salad

Serves 4

Total time 1 hour 10 minutes

We recommend using Traeger's Apple Pellets for this recipe.

Ingredients

• 4 large beetroot
• 3 tbsp sea salt
• 110ml balsamic vinegar
• 110ml olive oil + extra to drizzle
• 2 tbsp Dijon mustard
• 1 tbsp black pepper
• 200g baby rocket
• 50g roasted split almonds
• 150g Goat's cheese log

Method

1. Rinse beetroots, slice in half and place in a large saucepan. Add 1 tbsp of salt and cover with water by an inch. Bring to a boil and cook for 25-35 minutes, until the beetroots are easily pierced with a knife. Drain and rinse with cold water. Once cooled, peel the beetroots.
2. Slice the Goat's cheese into 1 inch slices and drizzle with olive oil. 
3. When ready to cook, set the Traeger temperature to 82°c and preheat with the lid closed for 15 minutes. For maximum flavour, use the Super Smoke setting if available.
4. Place the peeled beetroots directly onto the grill grate and smoke for 30 minutes, for the last 10 minutes place the sliced Goat's cheese onto a seperate tray turning them after 5 minutes. Remove the beetroot and Goat's cheese from the grill and cut the beetroot into wedges. 
5. For the Vinaigrette: Whisk together the balsamic vinegar, olive oil, Dijon mustard, 2 tbsp salt, and 1 tsp black pepper. Set aside. 
6. Place the beetroots 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 rocket with the remaining vinaigrette and place on a serving plate, and top with the smoked beetroot and Goat's cheese.

Allergens

Mustard, Sulphites, Nuts, and Dairy