BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

YAM AND MICRO BEET SALAD (w.leroux)

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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