Kula Pick­led Beet Salad

EatingWell - - GOOD FOOD FAST -

AC­TIVE: 45 min TO­TAL: 1 hr 5 min

TO MAKE AHEAD: Re­frig­er­ate pick­led beets and kale puree (Steps 2-4) for up to 2 days.

Quick-pick­led beets are topped here with a na­masu (a lightly pick­led veg­etable salad) made with car­rot, cu­cum­ber and daikon radish. Dishes like this re­flect the in­flu­ence of Ja­panese im­mi­grants who came to Hawaii to work on the su­gar plan­ta­tions in the 1800s. (Photo: page 78.)

1 cup juli­enned car­rots

1 cup juli­enned cu­cum­ber

1 cup juli­enned daikon

21/2 cups wa­ter plus 5 ta­ble­spoons, di­vided 11/4 cups su­gar, di­vided

1/2 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 11/2 ta­ble­spoons sliced fresh gin­ger

13/4 tea­spoons kosher salt, di­vided 4 ta­ble­spoons se­same oil, di­vided

6 cups chopped kale

1 clove gar­lic, minced

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.

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 3/4 cup su­gar, red-wine vine­gar, lemongrass, gin­ger and 11/2 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.

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.

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.

SERVES 8: 3/4 cup each

CAL 127 / FAT 7G (SAT 1G) / CHOL 0MG / CARBS 14G / TO­TAL SUG­ARS 10G (ADDED 3G) / PRO­TEIN 2G /

FIBER 3G / SODIUM 191MG / POTAS­SIUM 378MG.

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