This week, Current is kicking off a special “Feeding the Need" campaign that will feature segments on our shows and online about undernutrition and hunger in the United States.
Click here to see more about the campaign and the schedule of on-air segments, which will include interviews with celebrity chefs with tips on healthy eating. We will be posting recipes from these celebrity chefs throughout the campaign, including this one from the Food Network’s Alex Guarnaschelli.
ROASTED BEET AND GINGER SALAD
- 2 pounds medium to small beets
- 1 tablespoon Kosher salt
- 1 tablespoon apple cider vinegar
- 1 teaspoon Balsamic vinegar
- Honey sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly grated ginger
- 25-30 parsley leaves, washed and dried
- 20-30 small to medium size mint leaves, washed and dried
Cook the beets: Using a pot large enough to hold all of the beets, fill it ¾ with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by “wiping” the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms off with a small knife and cut each beet into “sections” like pieces of an orange.
Make the dressing: In a medium bowl, combine the cider vinegar, Balsamic vinegar, honey and salt and pepper to taste. Stir in the beets. Place the bowl in the refrigerator and allow the beets to marinate in these ingredients for about 10-15 minutes.
When ready to serve, add the olive oil and ginger. Toss to coat the beets. Use a scissors to “snip” mint leaves over the salad. Serve immediately.
Alex Guarnaschelli will be joining Joy Behar on 'Say Anything!' Thursday at 6E/3P on Current TV.