Name: Hawaiian Pickled Beet Salad
Total time: 1 h 5 min
Ingredients: 1 cup julienned carrots; 1 cup julienned cucumber; 1 cup julienned daikon; 2 ½ cups water plus 5 tablespoons, divided; 1 ¼ cups sugar, divided; ½ cup rice vinegar; 2 pounds beets, trimmed, peeled and cut into 1/2-inch pieces; 2 cups red-wine vinegar; 2 stalks lemongrass, pale yellow part only; 1 ½ tablespoons sliced fresh ginger; 1 ¾ teaspoons kosher salt, divided; 4 tablespoons sesame oil, divided; 6 cups chopped kale; 1 clove garlic, minced

Directions

Step 1

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.

Advertisement
Step 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.
Step 3

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

Tips

To make ahead: Refrigerate pickled beets and kale puree (Steps 2-4) for up to 2 days.

Nutrition Facts

Serving Size: 3/4 cup

Per Serving:

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.

Exchanges:

2 vegetable, 1 1/2 fat

The Real Cost of Healthy Food

15 Easy Citrus Vinaigrettes That Will Make You Love Salad Again

22 Comforting Irish Recipes That Are Perfect for St. Patrick's Day

Ingredients

Directions

Tips

Nutrition Facts

Account

More

Ingredients

Directions

Tips

Nutrition Facts