Beet Poke- a vegan twist on Hawaiian-style Poke made with steamed beets instead of fish, this marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals! Vegan and GF adaptable!
When you do things from your soul, you feel a river moving in you, a joy.
Beets are diced and steamed and tossed in the most delicious Poke Marinade- then tossed with scallions and cilantro. As the beets marinate in the fridge they become more and more flavorful. Use the Beet Poke Salad over your favorite grain, or greens or as you see here over buckwheat soba noodles. Add sesame seeds, nuts, avocado, radishes, or any crunchy veggie you have o hand to create a bowl or salad. How easy is this!?
To save time, just give beets a good washing and trim the rough ends, and forgo peeling them. Cut into ½ inch cubes and steam in salted water for 15-20 minutes.
While they are simmering make the delicious Poke Marinade.
Toss in the marinade and when cooled add the fresh cilantro and scallions.
Toss and refrigerate the Beet Poke Salad until ready to use. As this marinates the beets will soak up all the lovely flavor. Use the extra marinade in the bowl to spoon over rice or noodles or greens.
This will keep 3-4 days in the fridge, perfect for mid-week lunches.
It’s also an easy, packable salad, perfect for potlucks and gatherings.
Top your vegan salad with your favorite veggies and prepare to be delighted. Not only beautiful and vibrant in color, the flavors are lovely.
Beets are rich in vitamins and minerals and low in calories and fat. They help stabilize blood pressure and help fight inflammation.
Another great recipe created by Tonia.
Have a happy sunny week!
Beet Poke- a vegan twist on Hawaiian-style poke made with steamed beets instead of fish, this delicious beet salad can be made ahead and served over rice, greens or noodles for midweek meals!
- 3 cups beets, cut into ½ inch cubes ( washed, rough ends trimmed, no need to peel) about 1 – 1 ¼ lbs or two large beets.
- 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)
- 1 tablespoon tamari or soy sauce ( or GF Braggs liquid aminos)
- 1 ½ tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons grated ginger
- 2 teaspoon lime
- 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.
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.
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.
Beets vary in sweetness. Feel free to adjust maple syrup to your taste.
- Serving Size: ¾ cup
Keywords: beet poke, vegan poke, poke salad, poke bowl, vegan poke bowl, poke beets, how to make poke, poke marinade, what is poke?