Sometimes it’s fun to create meals without meat in the kitchen. I like to cook vegetarian and vegan to push myself creatively, and when we are in the dog days of summer, having something cool and light is just the ticket. I’ve seen some things over the years about using beets as fish, so I thought I’d give it a crack. Truth is, when you are thinking about something like a tuna poke, these beets are not going to trick you into thinking you just ate tuna. You’re clearly eating beets (I personally love them). But regardless, it’s still hearty, satisfying and tastes better than beets probably should (I live in a house with avid beet haters, so I’m always trying to inspire enjoyment). This won their stamp of approval, which means it’s pretty damn good. I hope you enjoy too!
Poke Style Beets
1.5 lbs beets, .5in dice
1 small bunch scallions, sliced thin (whites optional)
1 small bunch cilantro, chopped
Extra chili flake if you like the heat (optional)
Sesame seeds for garnish (optional)
Avocado for garnish (optional)
Cucumber for garnish (optional)
2 Tbsp sesame oil (I used chili sesame oil)
1.5 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp maple syrup
2 tsp fresh ginger, minced
Juice of 1 small lime
In a skillet, boil a couple inches of water with a pinch of salt on high heat and reduce to medium. Add diced beets and stir occasionally until they are fork tender like fresh ahi (about 10-15 minutes).
Remove beets from the heat and strain any remaining water. Cool in the fridge or over an ice bath until chilled.
Add all sauce ingredients to a blender or food processor (I use an immersion blender) and blend until smooth.
When the beets are chilled, add the sauce, cilantro, and green onions. Return to the fridge to marinate.
After 15 or so minutes, remove and serve with optional toppings like sliced cucumber, avocado, sesame seeds, and chili flakes. I served it over steamed rice, but it’s also great with soba noodles or over salad… and even just by itself