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.

Source: EatingWell Magazine, January/February 2019


Recipe Summary test

45 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Place carrots, cucumber and daikon in a medium heatproof bowl. Combine 1/2 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.

  • 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.

  • Add 2 cups water, the remaining 3/4 cup sugar, red-wine vinegar, lemongrass, ginger and 1 1/2 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.

  • 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 1/4 teaspoon salt; puree until the consistency of pesto.

  • 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 Facts

3/4 cup
127 calories; protein 2.4g; carbohydrates 14.2g; dietary fiber 3.1g; sugars 9.7g; fat 7.5g; saturated fat 1g; vitamin a iu 3822.1IU; vitamin c 22.9mg; folate 103.6mcg; calcium 38.9mg; iron 0.9mg; magnesium 27.2mg; potassium 378.1mg; sodium 190.7mg; added sugar 3g.

2 vegetable, 1 1/2 fat