Jean-Georges Vongerichten's Gingered-Beet Salad

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Wrap the beets in two layers of aluminum foil and roast until fork-tender, about 1 hour and 45 minutes.

3. 3

   Cool, peel and cut the beets into 1/2-inch sticks.

4. 4

   Toss the shrimps in a mixture made from 1 tablespoon of the oil, half of the grated ginger and 1 tablespoon of the vinegar.

5. 5

   Marinate for 1 hour.

6. 6

   Heat the grill.

7. 7

   Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste.

8. 8

   Grill until just opaque, about 5 minutes.

9. 9

   Drizzle the beets with the remaining oil, ginger and vinegar.

10. 10

    Add the chives, the remaining salt and pepper to taste.

11. 11

    Serve with the grilled shrimp.

* Per serving · 4 servings · Values may vary.

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