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For a charcoal grill, arrange medium-hot coals around the edge of the grill. Test for medium heat in the center of the grill. Place beets in a foil pan on the center of the grill rack. Drizzle with 1 teaspoon oil. Cover and grill for 55 to 60 minutes or until tender when pierced with a knife, stirring occasionally. Brush the cabbage with the remaining 3 teaspoons oil and place on the outer edge of the grill rack over the coals for 12 to 15 minutes or until charred and softened, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Grill as above.) Remove beets and cabbage from the grill. Cover pan of beets with foil; let stand until cool enough to handle. If desired, peel beets. Cut into quarters. Chop the cabbage (you should have about 2 cups). Set beets and cabbage aside.
Cook bacon in a large skillet until crisp. Drain bacon on paper towels, reserving drippings. Crumble bacon and set aside. Measure 3 tablespoons of the drippings (if there is not enough of the drippings to make 3 tablespoons, add olive oil as necessary). Whisk together drippings, vinegar, brown sugar, mustard, garlic, salt and pepper in the pan. Bring just to a boil; remove from heat.
Combine cabbage and lettuce in a large bowl. Add vinaigrette mixture and toss to coat. Transfer to a platter. Top with beets, bacon, celery, shallot, walnuts and Parmesan (or goat cheese).