smoked beet salad


  • 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




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 Z Grill grill and set the temperature to Smoke setting 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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