BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

YAM AND MICRO BEET SALAD (w.leroux)

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As seen in our Nov 6, 2010 Dinner Show by Chef Will Leroux.

Ingredients:

  • ½ yam- small diced blanched and chilled

  • 1 medium beet-small dice, blanched and chilled
  • 1½ cup micro beets
  • ½ shallot-minced
  • 2 teaspoons red wine vinegar
  • 1 Tablespoons EVOO, Sea salt Fresh ground pepper  to taste

Method:

Combine first 6 ingredients in a bowl and toss, season with salt and pepper to taste.  Serve immediately.




TO RECIPES

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