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    Smoked Beetroot, Goats Cheese and Pickled Shallot Salad

    Total Time 45 mins
    Serves 2 people
    Smoked Beetroot, Goats Cheese and Pickled Shallot Salad
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins

    This is a very ‘chefie’ salad but it is quick and easy to make and looks good. To smoke the beetroot, you can either use a smoke gun or for a more rustic method, you can burn some woodchips on a steel tray with the beetroots sitting on rack covered with tin foil. The sweet smokey beets work really well with a creamy goats cheese and the use of pickled shallots brings acidity to the mix.

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      Chef's Profile

      Javier De La Hormaza

      Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

      Twitter: @bascofinefoods
      Instagram: @mrbasco

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