Beet poke is a great vegan and vegetarian alternative to traditional poke made with fish.
Paleo, Gluten Free, Whole30
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4-6 Servings
1 lb Raw Beets
4-6 cups Mixed Greens
1 Avocado, Sliced
1 tbsp Sesame Seeds
1 sheet Sushi Nori, Cut into Strips
1 tbsp Sesame Oil
2 tsp Grated Ginger
2 tbsp Rice Vinegar
- Boil 3 quarts water in a medium sized pot. While water is heating up, peel beets and chop into even ½ inch cubes. Add chopped beets and boil for 10 minutes. Beets should be cooked but still have a crunch and not be mushy or over cooked. Add beets to cold water and let beets cool down completely in fridge.
- In a medium bowl, add: Noble Made Wasabi or Original Coconut Aminos, sesame oil, grated ginger and rice vinegar and whisk together until fully combined.
- Once beets are fully cooled, drain thoroughly and toss with poke marinade. Add beet poke on a bed of greens and top with avocado slices, sesames seeds and toasted nori strips.
This recipe was created by Valerie Skinner of Thyme and JOY.