Marinated Beet Poke
This umami-packed beet poke is a delicious and unique twist on traditional Hawaiian poke. Serve it with rice, edamame and your favorite hot sauce for a crowd-pleasing meal!
Ingredients
- 1 pound beets
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon rice vinegar
- 2 green onions, diced
- ½ teaspoon minced ginger
- 2 cups shelled edamame
- 4 cups cooked white rice (sushi rice is best)
- spicy mayo or siracha (for topping)
Instructions
- Wrap the beets individually in aluminum foil. Roast in the oven at 400°F for 1 hour, until the beets are easily pierced with a fork.
- Let the beets cool to room temperature, then peel them. Sometimes the peel can be removed just with your fingers.
- Chop the roasted and peeled beets into bite-sized chunks. Set aside in a large mixing bowl.
- In a small bowl, combine the soy sauce, sesame oil, green onions, rice vinegar, lime juice and minced ginger.
- Pour the sauce over the chopped beets and give it a good stir. Cover the bowl with plastic cling wrap and store in the fridge for at least 1 hour, or overnight.
- To serve, plate your beet poke with rice and edamame topped with siracha and black sesame seeds. Enjoy!!
Notes
- Wrapping the beets in aluminum foil helps them retain heat and moisture as they bake in the oven. It also catches any potential liquid that may leak out as it cooks.
- Clean your vegetable peeler, knife, and cutting board as soon as you're done chopping your beets so it doesn't stain.
- You'll know once the beets are done cooking when a fork easily pierces through them. You want them tender and cooked all the way through, not crunchy.
Nutrition
Serving: 1bowlCalories: 381kcalCarbohydrates: 66gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 342mgPotassium: 789mgFiber: 7gSugar: 10gVitamin A: 99IUVitamin C: 8mgCalcium: 101mgIron: 3mg
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