Smoked Beet Salad with Smoky Raisin Vinaigrette

This twist on the ubiquitous beet and goat cheese salad uses smoke-roasted beets, raisins, shallot, and garlic, resulting in a salad that plays pinball on your tastebuds: sweet beets, smoky raisins, tart cranberries, tangy goat cheese, and nutty, earthy walnuts for crunch.

By Steven Raichlen / Photography By Steven Randazzo | July 22, 2021

Ingredients

SERVINGS: 6 Serving(s)

3-4 red beets, trimmed and peeled
3-4 yellow beets, trimmed and peeled
1 large shallot, peeled and cut in half
2 cloves garlic, peeled and skewered on toothpick
extra virgin olive oil
course salt, sea or kosher, and freshly ground black pepper
1/2 cup golden or dark raisins
2 strips pancetta or bacon, cut crosswise into 1/4-inch slivers, optional
3 tablespoons champagne vinegar or rice vinegar
2 tablespoons warm water, or as needed
1/2 cup extra virgin olive oil
1 large bunch arugula, washed and spun dry, optional
3/4 cup dried cranberries
3/4 cup roughly chopped walnuts, toasted
6 ounces crumbled fresh goat cheese

Preparation

1. Set up grill for indirect grilling and heat to medium-high. Lightly brush beets, shallot, and garlic with olive oil and season with salt and pepper. Place on grilling grid or in aluminum foil pan in center of grill over drip pan. (If enhancing a charcoal fire, add wood chunks or chips to coals; if enhancing a gas fire, place chunks or chips in grill’s smoker box or place chunks under the grate directly over one or more burners.) Indirect grill 10 minutes, then scatter raisins on top. Continue indirect grilling until smoky and tender, about 20 minutes for the shallot and garlic, 45 to 60 minutes for the beets. Test for doneness with a slender skewer—it should pierce the flesh easily. Transfer veggies as they cook to rimmed sheet pan to cool. Unskewer the garlic.

2. Meanwhile, if using pancetta, brown and crisp it in a skillet over medium-high heat (or direct grill it), 2 - 4 minutes per side. Drain in strainer or on paper towels.

3. To prepare vinaigrette, combine shallot, garlic, and raisins in food processor and coarsely chop. Mixture should remain chunky. Running the processor in short bursts, add champagne vinegar, water, and olive oil, plus salt and pepper to taste. Vinaigrette should be highly seasoned. If too intense, add a little more water.

4. To assemble salad, cut beets crosswise into ¼-inch slices. Place in salad bowl and stir in about one third of the vinaigrette. The warm beets will absorb the vinaigrette as they cool.

5. Once beets are cool, add arugula (if using), cranberries, walnuts, goat cheese, and pancetta (if using). Add half remaining vinaigrette and gently toss to mix. Serve remaining vinaigrette on the side.