Poke Bowl (Beet Poke)
Ingredients
- 3 cups beets, cut into 1/2 inch cubes ( washed, rough ends trimmed, no need to peel) about 1 – 1 1/4 lbs or two large beets.
- 1/2 teaspoon sea salt
- 1 cup water
- 2–3 scallions, chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons sesame seeds, toasted
- Shredded Nori or dulse seaweed flakes (optional)
Poke Marinade
- 1 tablespoon tamari or soy sauce ( or GF Braggs liquid aminos)
- 1 1/2 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons grated ginger
- 2 teaspoon lime
- 2–3 teaspoons maple syrup or sugar or honey (adjust to taste)
- 1/4 teaspoon chili flakes (optional)
Serve over rice, greens or soba noodles with any or all of the following: avocado, radish, cucumber, carrots, snap peas, edamame, sprouts, nuts or seeds, seaweed.
Instructions
- Place beet cubes in a pan with the water and salt. Simmer on low heat for 15-20 minutes until easily forked and tender.
- Remove beets from heat and drain off any remaining water and place in a bowl.
- While the beets are simmering, whisk together the dressing. Mix beets with Poke Marinade while still warm.
- Set aside to cool a bit before adding scallions and cilantro.
- Toss and refrigerate until ready to serve. Taste, season with salt and pepper if you like and adjust sweetness. Top with sesame seeds and seaweed just before serving.
- Serve over rice, greens or soba noodles, spooning the flavorful marinade over top. Top with the beet poke and add any optional additions you like.
Credit:
Sylvia Fountaine
https://www.feastingathome.com/about/