Jean Georges Vongerichtens Gingered Beet Salad Food
JEAN-GEORGES VONGERICHTEN'S GINGERED-BEET SALAD
Steps:
- 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.
- 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.
- Heat the grill. Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste. Grill until just opaque, about 5 minutes.
- 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.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 6 grams, TransFat 0 grams
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