Food (69)

February 05, 2019 | HF Healthy Living Team

Watch Chef Ronaldo Linares whip up this nutritious beet salad, mixed with carrots, potatoes, onions, and more.

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Mother’s Beet Salad

Name: Mother’s Beet Salad
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 2 cups roasted beets (1 large beet (cut into small cubes)); 2 cups roasted small red potatoes (watch method or see instructions below); 1 teaspoon kosher salt (for potatoes); ½ teaspoon black pepper (for potatoes); 1 teaspoon avocado oil (for potatoes); ½ cup red onion (peeled, chopped); 1½ cups carrots (washed, chopped); 1¼ teaspoons kosher salt; ¼ teaspoon black pepper; ¼ teaspoon fennel seeds; 2 tablespoons lime juice; 2 tablespoons rice wine vinegar; 2 tablespoons avocado oil; ¼ teaspoon ginger powder

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

2 cups roasted beets 1 large beet (cut into small cubes)
2 cups roasted small red potatoes watch method or see instructions below
1 teaspoon kosher salt for potatoes
½ teaspoon black pepper for potatoes
1 teaspoon avocado oil for potatoes
½ cup red onion peeled, chopped
1½ cups carrots washed, chopped
1¼ teaspoons kosher salt
¼ teaspoon black pepper
¼ teaspoon fennel seeds
2 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons avocado oil
¼ teaspoon ginger powder

Instructions

Preheat oven 400 degrees
Wrap beet in foil, place on a sheet pan, and put in oven
Cook until fork easily pierces the skin, about 1 hour 20 minuteso
Tip: Check them every 30 minutes to see what stage of the cooking process they are at
Once cooked, remove from oven and let cool completely before cutting
For the small red potatoes, cut into small cubes, season with salt, pepper, and avocado oil and toss well
Place on a sheet pan and roast until fork easily pierces the potato
Cook time is about 30 minutes
Remove when done and let them cool completely
In a large bowl, add beets, potatoes, red onion, carrots, salt, pepper, fennel seeds, lime juice, rice wine vinegar, avocado oil, ginger powder
With a spoon, gently mix ingredients until combined and place in the refrigerator for 30 minutes

Recipe Notes

Tip: You can eat it right away, but placing it in the refrigerator allows the ingredients to pickle and the flavors to develop even more!

Enjoy!

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About Ronaldo Linares
Ronaldo Linares has been in the kitchen since he could walk. Due to that early exposure, he has been able to thrive in all his ventures: from US Marine to graduating at the top of his culinary school class to training in mixed martial arts to successful cookbook author. Ronaldo has accomplished all this while balancing running his family’s restaurant, Martino’s Cuban, with fatherhood and being a great husband. This year, Ronaldo is partnering with Healthfirst in New York City as a wellness ambassador. He is very excited for this opportunity to share his love of food and good health with the community.

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