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

Ingredients:

  • 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  

Preparation:

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.

Editor’s note: 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 Wolfgang Puck. 

Who says you aren’t a celebrity chef?

Cooking at home not only saves money, but it also leads to healthier eating habits. 

We know not everyone thinks they are a master in the kitchen, but there are plenty of things that even the clumsiest cooks can prepare with just a few staples from your pantry.One of our favorite chefs, Wolfgang Puck, shared his simple and delicious chicken with garlic and parsley from his Wolfgang Puck American Grille in the Borgata Hotel and Casino in Atlantic City. (click through for the recipe!)

Watch Wolfgang Puck talk healthy eating and his passion for Meals on Wheels Tuesday night on ‘The Young Turks' at 7E/4P.