Jean-Georges Vongerichten's Gingered-Beet Salad

• 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

1. Preheat the oven to 350 degrees.
2. Wrap the beets in two layers of aluminum foil and roast until fork-tender, about 1 hour and 45 minutes.
3. Cool, peel and cut the beets into 1/2-inch sticks.
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. Marinate for 1 hour.
6. Heat the grill.
7. Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste.
8. Grill until just opaque, about 5 minutes.
9. Drizzle the beets with the remaining oil, ginger and vinegar.
10. Add the chives, the remaining salt and pepper to taste.
11. Serve with the grilled shrimp.

beets, shrimps, canola oil, ginger, sherry vinegar, salt, freshly ground black pepper, chives

Taken from cooking.nytimes.com/recipes/6043 (may not work)