Growing up in Hawaii, I ate a wide spectrum of food. My culinary training is classical French and I started my cooking journey in Lisa Dupar's kitchen.
A colorful salad to chase away the grey winter. Roasted beets and carrots are dressed with a fresh basil vinaigrette, then garnished with cumin pecans.
beets, carrots, oranges, extra virgin olive oil, basil, red wine vinegar, pecans, spices, salt and pepper