Pickled Beet Salad

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).

Step 5: On a serving platter, spread the kale puree . Drain beets and arrange on top of the kale. Top with the marinated vegetables.