BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
YAM AND MICRO BEET SALAD (w.leroux)
As seen in our Nov 6, 2010 Dinner Show by Chef Will Leroux.
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
Combine first 6 ingredients in a bowl and toss, season with salt and pepper to taste. Serve immediately.