Spicy Beet Poke
This spicy beet poke is a healthier, less expensive, vegetarian/vegan alternative to the classic Hawaiian ahi tuna poke. Enjoy it with or without mayo!
Ingredients
- 3 beets medium
- 1 tablespoon soy sauce low sodium
- 1 teaspoon sesame oil
- 2 cups steamed rice
- 3 green onion finely chopped
Sauce
- 2 tablespoon soy sauce low sodium
- 2 teaspoon sesame oil
- 1 teaspoon chili garlic paste
- 1 teaspoon roasted sesame seeds
- 2 tablespoon Mayonnaise or Japanese mayonnaise Optional
Instructions
- Pre-heat the oven to 400 °F (200 °C) (If you are using canned beets, skip to step 3.)
- Wash and trim beets, put it in a baking dish with about 1 inch of water. Cover loosely with foil and roast for about 1 hour. Remove the beets from the oven but don't turn the oven off. Remove from the hot water and plunge into cold or ice water. Once it's cooled enough to handle, remove the skin using a paring knife or potato peeler.
- Dice the beets into about 3/4 inch squares. In a small bowl, mix the diced beets with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Spread the beets onto a cookie sheet and roast for another 20 minutes. Transfer them into a bowl.
- Whisk together all the SAUCE INGREDIENTS except mayonnaise. Add sauce to the cooked beets and mix. If you are adding mayonnaise, gradually add and mix the mayo until you get the desired consistency. Refrigerate for at least 1 hour.
- Serve with steamed rice and garnish as desired.