Beet Salad
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.
- Cook40 min
- Total40 min
- Serves4
- LevelIntermediate
Ingredients
- 3 cups beets, cut into ½ inch cubes ( washed)
- ½ tsp. sea salt
- 1 cup water
- 2–3 scallions, chopped
- ¼ cup cilantro, chopped
- 2 tbsp. sesame seeds, toasted
- 1 tbsp. Shredded Nori or dulse seaweed flakes (optional)
- 1 ½ tbsp. Poke Marinade:
- 1 tbsp. tamari or soy sauce ( or GF Braggs liquid aminos)
- 1 1/2 tsp. sesame oil
- 2 tsp. rice vinegar
- 2–3 tsp. grated ginger
- ¼ tsp. lime
- maple syrup or sugar or honey (adjust to taste)
- chili flakes (optional)
Method
- 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.
