"The earthy beetroot in this dish and sweetness of the beetroot reduction with the sharpness of the cabernet sauvignon vinegar against the bite of goats cheese packs a punch, cutting through the richness of any meat accompaniment," says Carter . "Or it is also bl**dy delicious on its own for any non-meat eaters. The torched goats cheese adds the scent of smoke and char, giving a gentle nod to Smokestak."
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