Smoked Beet and Goat Cheese Salad

FOR THE BEETS

4 medium red beets, peeled                                                                                          

2 medium golden beets, peeled (optional)                                                                  

2 tbsp olive oil                                                                                                                   

1 tsp kosher salt

1/2  tsp cracked black pepper

FOR THE SALAD

4 cups mixed holiday greens 

6 oz goat cheese crumbled

1/2 cup candied pecans or walnuts

1 red onion - pickled 

2 oranges, segmented

Fresh thyme leaves (garnish)

TO CREATE THE DRESSING

4 tablespoons of olive oil

2 tablespoons of maple syrup

2 tablespoons of apple cider vinegar

2 teaspoons of Dijon mustard

2 teaspoons orange zest

Salt and Pepper TT or teaspoon of salt 1/2 teaspoon of cracked pepper

1. Slice beets into 3/4 “ rounds or wedges, toss with high smoke point oil, salt and pepper. 

2. Grill the beets - 275 ° F- 300 ° F with fruitwood inside of a Broil King pellet box for 30-40 minutes

3. Finish by grilling on medium high heat for 1-2 minutes per side.

4. Make dressing by shaking all ingredients together in an air tight container or mason jar. 

5. Assemble the salad by tossing greens in dressing, top with smoked beets, goat cheese, orange segments, candied nuts, pickled onions and fresh thyme. Drizzle remaining dressing on top.