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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