Beet Poke Bowls

Ingredients

• 4 cups beets, cut into ½ inch cubes ( washed, rough ends trimmed, no need to peel) about 1 – 2 lbs.

• 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)

• Can be served over rice, greens or soba noodles with any or all of the following: avocado, radish, cucumber, carrots, snap peas, edamame, sprouts, nuts or seeds, seaweed.

Poke Marinade

• 2 tablespoon tamari or soy sauce ( or GF Braggs liquid aminos)

• ½ tablespoon sesame oil

• 2 tablespoon rice vinegar

• 2 teaspoons grated ginger

• Juice of 1.5- 2 limes

• 2–3 teaspoons maple syrup or sugar or honey (adjust to taste)

• ¼ teaspoon chili flakes (optional)

Serve over rice, greens or soba noodles with any or all of the following: avocado, radish, cucumber, carrots, snap peas, edamame, sprouts, nuts or seeds, seaweed.

Instructions:

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.

Recipe adapted from Feasting At Home