Hawaiian Pickled Beet Salad

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,

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.
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

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