Tuesday, November 15, 2016

Poke Gets a Beetdown.

 I like poke.  I like it a lot.  But when I eat it I can't help but feel guilty. Contrary to the saying, there isn't an plenty of fish in the sea and I can't float along life eating unsustainable fish. But I still do it. I am a human that likes all food.  I would prefer to know where the sea creature I am going to eat is coming from but cravings beat conscience everytime.  I like to think that I am conservative in my seafood consumption and I like to think that with recipes like this it will help others be conservative in their sea friend consumption as well. 

I like golden beets and if I could find a chioggia beet I would have used that too.  I think it would have looked like salmon and some kind of tuna and that kind of pretty-ness cannot be replicated with tofu.  This recipe is based on Action Bronson's Beet Poke. I tweaked it a bit


Poke Beetdown
  • 2 roasted golden beets or a combo of golden and chioggia beets.  Make sure you clean them well. Roast beets in foil with a bit of oil and salt for 60-65 minutes.  Once roasted and cooled peel and cut beets into cubes.
  • In a bowl, add about an 1 inch of grated ginger, 1whole green onion, 2 tablespoons of soy sauce, 1/2 tablespoons of sesame oil, more if you like, but not too much. Sesame oil is pretty overpowering and too much can ruin it. Mix in about a small spoon of sugar until dissolved. I also added a dash of rice vinegar because I like a little acidity.
  • Add the cubed beets to the bowl. Mix it around to coat all the beets.  Let it sit for 5 minutes to marry flavors. 
  • Serve over rice.  I added black radish and cucumber.  You can squeeze lime over it too if you like!  Enjoy!
I wrote this recipe for Basirah at Holistic Yogi Every Wednesday I look forward to her weekly affirmation. Click the link to sign up!

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