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Roasted Beets and Jicama Carrot Salad

NPR

Published May 17, 2006 at 6:03 PM EDT

Inspired by chef Jean-Georges Vongerichten's Jean-Georges: Cooking At Home with a Four-Star Chef (Broadway 1998).

Serves 4-6

4 medium beets

1 small jicama root, peeled and julienned

1 large carrot, peeled and julienned

1 green onion, chopped

2 tablespoons grated ginger

1/4 cup sherry vinegar

5 tablespoons vegetable oil

4 chives, chopped

Salt and pepper

Roast beets and peel according to recipe above. Allow beets to cool to room temperature.

In a medium bowl, combine jicama, carrot and green onion.

Mix ginger and vinegar in a separate bowl. Slowly whisk in vegetable oil until emulsified. Add salt and pepper to taste. Pour 2/3 of this mixture over the jicama and carrot mixture and toss gently. Refrigerate for at least 30 minutes.

Cut beets into desired shape (disks, wedges or sticks). Toss remaining vinegar mix with beets. Refrigerate for at least 30 minutes.

When ready to serve, toss all ingredients again in their bowls. Plate beets first, then top with jicama carrot salad. Garnish with chives.