Chris Yamauchi, sous chef at La Cave Wine & Food Hideaway at Wynn Las Vegas, roasts fresh beets for three hours, peels, cubes and chills them, then sautés them with butter, sherry vinegar and black pepper and tops with goat cheese and pistachios. (Heidi Knapp Rinella/Las Vegas Review-Journal)
MORE STORIES
![recommend 1](https://www.reviewjournal.com/wp-content/uploads/2024/06/19343087_web1_LG-1-Al-Powers.jpg?h=100)
Nearing close of ‘Jazz + Piano,’ Lady Gaga is not done in Vegas
![recommend 2](https://www.reviewjournal.com/wp-content/uploads/2024/06/Untitled-1_f73272.jpg?h=100)
Realize Your Design Potential: Embrace the Transition From 2D to 3D
![recommend 3](https://www.reviewjournal.com/wp-content/uploads/2024/06/Untitled-1_8c2e69.jpg?h=100)
How To Choose the Right Business Insurance for Your Las Vegas Startup
![recommend 4](https://www.reviewjournal.com/wp-content/uploads/2024/06/19340849_web1_WILDART-MOUNTAIN-FEST-JUN30-24-005.jpg?h=100)
Mountain Fest at Lee Canyon — PHOTOS
![recommend 5](https://www.reviewjournal.com/wp-content/uploads/2024/06/19337325_web1_trump20.jpg?h=100)
LETTER: This is what the nation has to choose from?
![recommend 6](https://www.reviewjournal.com/wp-content/uploads/2024/06/19332855_web1_biden35.jpg?h=100)
LETTER: The debate disaster