smoked beet salad
INGREDIENTS
6 Red Beets, scrubbed and trimmed
1 Tablespoon salt
1/2 Cup balsamic vinegar
1/2 Cup olive oil
2 Teaspoon Dijon mustard
2 Teaspoon salt
1 Teaspoon black pepper
4 Ounce Baby Arugula
1/3 Cup Marcona Almonds, roasted, salted
4 Ounce Soft Goat Cheese
PREPARATION
Steps
1
Rinse beets, slice in half, and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.
2
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.
3
When ready to cook start the Z Grill grill and set the temperature to Smoke setting and preheat, lid closed 10 minutes.
4
Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.
5
Whisk together the balsamic vinegar, olive oil, dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.
6
Place beets 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 arugula with the remaining vinaigrette and place on a serving platter.
8
Arrange the beets, almonds, and goat cheese on top and serve. Enjoy!