Chop Beets, add crumbed feta cheese, finely chopped Shallots and Parsley. Mix with just enough vinaigrette to the Beet mixture to hold it together. Pack Beet mixture into a 4" mold and place it in the center of a plate, removing the mold. Mix the Pea shoots with the vinaigrette and place on top of Beet mound. Put some vinaigrette in a plastic squeeze bottle with a small opening. Dot the vinaigrette around the Beet salad. Beautiful presentation and just delicious.