Hawaiian Pickled Beet Salad

Hawaiian Pickled Beet Salad

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From: EatingWell Magazine, January/February 2019

Quick-pickled beets are topped here with a namasu (a lightly pickled vegetable salad) made with carrot, cucumber and daikon radish. Recipes like this reflect the influence of Japanese immigrants who came to Hawaii to work on the sugar plantations in the 1800s. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup julienned carrots
  • 1 cup julienned cucumber
  • 1 cup julienned daikon
  • 2½ cups water plus 5 tablespoons, divided
  • 1¼ cups sugar, divided
  • ½ cup rice vinegar
  • 2 pounds beets, trimmed, peeled and cut into ½-inch pieces
  • 2 cups red-wine vinegar
  • 2 stalks lemongrass, pale yellow part only
  • 1½ tablespoons sliced fresh ginger
  • 1¾ teaspoons kosher salt, divided
  • 4 tablespoons sesame oil, divided
  • 6 cups chopped kale
  • 1 clove garlic, minced


  • Prep

  • Ready In

  1. Place carrots, cucumber and daikon in a medium heatproof bowl. Combine ½ cup each water, sugar and rice vinegar in a large saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved. Pour over the vegetables. Let marinate, stirring occasionally, for 30 minutes. Drain and set aside.
  2. Meanwhile, bring 1 inch of water in the saucepan fitted with a steamer basket to a boil over high heat. Add beets, cover and steam until tender, 20 to 30 minutes. Transfer to a large bowl.
  3. Add 2 cups water, the remaining ¾ cup sugar, red-wine vinegar, lemongrass, ginger and 1½ teaspoons salt to the pan. Bring to a boil over medium-high heat and stir until the sugar has dissolved. Remove from heat and stir in the beets. Let marinate, stirring occasionally, for 30 minutes.
  4. Heat 1 tablespoon oil in a large skillet over medium heat. Add kale, garlic and 3 tablespoons water; cook, stirring, until the kale is wilted, 2 to 3 minutes. Transfer to a blender or food processor. Add the remaining 3 tablespoons oil, 2 tablespoons water and ¼ teaspoon salt; puree until the consistency of pesto.
  5. Spread the kale puree on a serving platter. Drain the beets and arrange on top of the kale. Serve topped with the marinated vegetables.
  • To make ahead: Refrigerate pickled beets and kale puree (Steps 2-4) for up to 2 days.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 127 calories; 7 g fat(1 g sat); 3 g fiber; 14 g carbohydrates; 2 g protein; 104 mcg folate; 0 mg cholesterol; 10 g sugars; 3 g added sugars; 3,822 IU vitamin A; 23 mg vitamin C; 39 mg calcium; 1 mg iron; 191 mg sodium; 378 mg potassium
  • Nutrition Bonus: Vitamin A (76% daily value), Vitamin C (38% dv), Folate (26% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat

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