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A salad that can’t be beat

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    A heavy coating of olive oil plus a healthy dose of salt and pepper assures that a roasted beet will emerge well seasoned.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    Denise Hayashi Yamaguchi adds quinoa to vegetable broth to make her Quinoa Tabbouleh-Like Beet Salad.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    A beet/quinoa salad.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    Denise Hayashi Yamaguchi garnishes her beet and quinoa salad with thin radish slices.

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