Jean-Georges Vongerichten's Gingered-Beet Salad

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    217 calories; 11 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 23 grams protein; 182 milligrams cholesterol; 1169 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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 1/2-inch sticks.
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.
3. Heat the grill. Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste. Grill until just opaque, about 5 minutes.
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.

2 hours