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!
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 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.
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