Jean-Georges Vongerichten's Gingered-Beet Salad

Name: Jean-Georges Vongerichten's Gingered-Beet Salad
Total time: 2 h
Yield: Four servings
Ingredients: 4 medium beets, scrubbed well; 1 pound large shrimps, shelled; 3 tablespoons canola oil; 1 2-inch piece ginger, peeled and grated; 4 tablespoons sherry vinegar; 2 teaspoons salt; Freshly ground black pepper to taste; 2 tablespoons 1/2-inch-length chives

By Molly O'Neill

Total Time: 2 hours
Rating: (0)
Comments: Read comments

Featured in: Food; By Ginger!

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Ingredients

Yield:Four servings

4medium beets, scrubbed well
1pound large shrimps, shelled
3tablespoons canola oil
12-inch piece ginger, peeled and grated
4tablespoons sherry vinegar
2teaspoons salt
Freshly ground black pepper to taste
2tablespoons ½-inch-length chives

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Wrap the beets in two layers of aluminum foil and roast until fork-tender, about 1 hour and 45 minutes. Cool, peel and cut the beets into ½-inch sticks.
Step 2
Toss the shrimps in a mixture made from 1 tablespoon of the oil, half of the grated ginger and 1 tablespoon of the vinegar. Marinate for 1 hour.
Step 3
Heat the grill. Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste. Grill until just opaque, about 5 minutes.
Step 4
Drizzle the beets with the remaining oil, ginger and vinegar. Add the chives, the remaining salt and pepper to taste. Serve with the grilled shrimp.