I found this salad through Jean- Georges, the super star chef for good reason. This salad is genius ,delicious, nutritious, and beautiful to look at. plus its perfect for entertaining as it can be made the day ahead, refridgerated and brought to room temperature 1 hour prior to serving. Try it, I’m sure you’ll love it too.
4 medium beets
11/2 tablespoons neutral -flavored oil such as Canola
2 tablespoons sherry vinegar
2 teaspoons minced ginger
salt and freshly ground pepper
3-4 chives cut into 2 inch sections.
Bake beets in a 350 degree oven. Wet beets and wrap in foil. Bake till done about 90 minutes. Allow to cool completly. Peel.
Slice the beets, into disks,cubes or thin strips.
Mix together the oil, vinegar, ginger and salt and pepper. Mix with the beets
Allow to rest for 30 minutes. Or refridgerate cover up to 1 day. Bring to room temperature before serving and garnish with chives.