Poke Beet Bowl

Featured in the Honolulu Star-Advertiser on July 24, 2019.

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Ingredients:

Poke Beet Bowl

  • 3 cups beets, cut into 1/2-inch cubes (washed, rough ends trimmed, no need to peel) about two large beets
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 2–3 scallions, chopped
  • 2 tablespoons toasted sesame seeds
  • Shredded nori, to garnish

Sauce:

  • 1 tablespoon shoyu
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons grated ginger
  • 2 teaspoons lime juice
  • 2–3 teaspoons sugar (to taste)
  • 1/4 teaspoon chili flakes

Directions:

In a medium pot on low heat, add beet cubes, water and salt. Simmer for 15-20 minutes until easily forked and tender. Remove beets, drain and place in a bowl.

While beets are simmering, in a medium bowl, whisk together sauce ingredients. Add beets to sauce while beets are still warm.

Set aside to cool before adding scallions.

Toss and refrigerate until ready to serve. Top with sesame seeds and shredded nori just before serving.

Serve over rice. Serves 4.

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