Pickled Beet Salad Recipe

1h
Prep Time

1h
Cook Time

2h
Ready In

Recipe: #34141

January 22, 2020

Categories: Salads, Vegetable Salad, Marinate, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian Water, Sugar, more

recipe by:
ellie

"Recipe source: Eating Well (January/February 2019) The pickled beets and kale can be prepared 2 days ahead of time."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (418.9 g)
Calories 275.2
Total Fat - 4.8 g
Saturated Fat - 0.7 g
Cholesterol - 0 mg
Sodium - 481.8 mg
Total Carbohydrate - 55.2 g
Dietary Fiber - 4.9 g
Sugars - 42.6 g
Protein - 5.7 g
Calcium - 175.3 mg
Iron - 3.6 mg
Vitamin C - 73.8 mg
Thiamin - 0.1 mg

Step 1

In a heatproof bowl place the first three ingredients (carrots - daikon). Combine 1/2 cup each of the water, sugar and vinegar in a large saucepan and bring to a boil cooking until sugar dissolves and pour over the vegetables. Let marinate, stirring occasionally for 30 minutes; drain and set aside.

Step 2

Meanwhile in another saucepan with a steamer basket over high heat add 1 inch of water and add beets, cover and steam for 20-30 minutes; transfer to a bowl.

Step 3

To the saucepan add 2 cups water, 3/4 cup sugar, red-wine vinegar, lemongrass ginger and d1 1/2 teaspoons salt and bring to a boil over medium high heat; stirring until sugar dissolves; remove from heat and stir in the beets; let marinate, stirring occasionally for 30 minutes.

Step 4

In a skillet over medium heat heat 1 tablespoon of oil and add kale, garlic and 3 tablespoons water cook, stirring until kales wilts (a few minutes) and transfer to blender or food processor with 3 tablespoons of oil, 2 tablespoons water and 1/4 teaspoon salt and puree until smooth (about like pesto).