Kula Pickled Beet Salad

Updated at: Thu, 17 Aug 2023 05:09:51 GMT

Step 1

1. Place carrots, cucumber and icon in a medium heatproof bowl.

Step 2

2. 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

Step 3

3. Let marinate, stirring occasionally for 30 minutes. Drain and set aside

Step 4

4. Meanwhile, bring one inch of water in the saucepan fitted with a steamer basket to a boil over medium high heat. Add beets, cover and steam until tender, 20 to 30 minutes. Transfer to a large bowl

Step 5

5. Add two cups water, the remaining 3/4 cup sugar, red wine vinegar, lemongrass, ginger and 1 1/2 teaspoon 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 6

6. Heat 1 tablespoon oil in a large skillet over medium heat. Add kale, garlic and 3 tablespoons water. Cook, stirring until it kale is wilted, 2 to 3 minutes

Step 7

7. 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 8

8. Spread the kale puree on a serving platter. Drain the beets in a range on top of the kale

Step 9

9. Serve topped with the marinated vegetables

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