Ingredients

The following ingredients have 4 Servings
  • 3 cups beets, cut into ½ inch cubes  ( washed, rough ends trimmed, no need to peel) about 1 – 1 ¼ lbs or two large beets.
  • ½  teaspoon sea salt
  • 1 cup water
  • 2-3 scallions, chopped
  • ¼  cup cilantro, chopped
  • 2 tablespoons sesame seeds, toasted
  • Shredded Nori or dulse seaweed flakes (optional)
  • 1 tablespoon tamari or soy sauce ( or GF  Braggs liquid aminos)
  • 1 ½ 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)
  • ¼ teaspoon chili flakes (optional)

Instruction

  • 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.