Somehow, my mind had nearly forgotten about this delightful way to enjoy beets. I haven’t had it in ages, but it is lovely and somehow as we transition between Winter and Spring, it is particularly pleasing.
Thanks to our farmshare member Jo Ann, for introducing us to the Hawaiian Poke (po-kay)! Traditionally it is a dish made with Ahi Tuna, but lots of chefs and cooks are using the concept and flavor scheme with vegetables, tofu and other items. So some Hawaiian traditionalists may be disappointed in our liberal interpretation, it was not only delicious but light and a welcome change from our common taste schemes.
And apparently Poke and poke bowls are becoming quite the hit in urban areas (what one learns when you search google!). So try it out with more or less of the traditional ingredients!
Beet Poke (adapted from Jo Ann, Splendid Table and a few other internet inspirations)
2-3 cups of cooked beets
1 Tablespoon grated ginger (frozen works fine)
3 Tablespoons soy sauce
1 Tablespoon Maple Syrup
1 Tablespoon Sesame Oil
1 garlic clove, pressed or chopped
Few Scallions or a thinly sliced shallot or red onion
1/4 cup dried wakame (seaweed) (optional)
Furikake (optional) used to top the Poke
Bit of hot sauce (optional)
lime juice (optional, but nice before serving)
1/4 cup or less chopped nuts (optional)
Directions
Cook beets, any way will work. We essentially oven steamed them – trimmed off ends and put them in a covered, oven proof pan and cooked for 45 min or so until they were soft. We never peel beets, but the first time we did this recipe was for a holiday so we peeled some of them after they came out of the oven, but since then we never have and haven’t noticed a difference.
If using the wakame, let it soak in water about 5 minutes, then dry it and chop it.
Chop beets into nice bite sized chunks.
Slice shallot or scallions. Slice some extra small for topping, and put it aside.
Combine chopped beets, shallots/scallions and wakame, if using.
Mix all liquid ingredients, ginger & garlic into a dressing. Can shake in a jar, or use a small food processor.
Pour dressing over beets and let them absorb flavors. We did this in the morning for an evening meal, seems beets can sit in dressing for a few minutes if you want to serve it warm or several hours, even overnight.
When ready to serve, mix in nuts if using, add a dash of lime juice and top with the fine shallots and/or a little golden beet or carrot cut into little matchsticks. And top with a dash of Furikake*, if you have it.
Serve slightly warm or at room temperature. Can serve on a bed of greens, with rice or as a side dish.
*Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt. Jo Ann says it really makes the dish. We decided late to make the dish so hadn’t yet sourced any. We loved it anyway so figure the dish will only get better!