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Smoked Beetroot, Goats Cheese and Pickled Shallot Salad

Total Time 45 mins
2 people
Print
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 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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