Beet Poke Salad

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

 

INGREDIENTS

1 lb Raw Beets

4-6 cups Mixed Greens

1 Avocado, Sliced

1 tbsp Sesame Seeds

1 sheet Sushi Nori, Cut into Strips


Poke Marinade

¼ cup Noble Made Wasabi or Original Coconut Aminos

1 tbsp Sesame Oil

2 tsp Grated Ginger

2 tbsp Rice Vinegar

 

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.