3-cups beets, cut into ½ inch cubes (washed, rough ends trimmed, no need to peel) about two large beets
½ tsp. sea salt
1 cup water
2–3 scallions, chopped
¼ cup cilantro, chopped
2 TBSP. toasted sesame seeds
Shredded nori (optional)
1 TBSP. tamari or soy sauce
1 ½ TBSP. sesame oil
1 TBSP. rice vinegar
1 1/2 tsp. grated ginger
2 tsp. lime
2–3 tsp. maple syrup, honey, or agave (adjust to taste)
¼ tsp. 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.
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 beet poke over rice, greens or soba noodles spooning the flavorful marinade over top. Add any optional additions you like.