Jean-Georges Vongerichten's Gingered-Beet Salad
Published September 20, 1997
- Total Time
- 2 hours
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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 ½-inch-length chives
Nutritional analysis per serving (4 servings)
10 grams carbs; 143 milligrams cholesterol; 216 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 3 grams fiber; 707 milligrams sodium; 17 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes