Beet Poke Bowls Recipes
MARINATED BEET RICE BOWL
Poke-the Hawaiian dish of marinated fish served over rice-goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.
Provided by José Andrés
Yield 4 servings
Number Of Ingredients 15
Steps:
- If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.
- Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.
- The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.
- Toss the diced carrots and sweet onion together in another bowl.
- Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.
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- Preheat oven to 400 degrees. Wrap beets in foil and place on baking sheet. Bake for about 45 minutes or until tender (baking time may vary depending on the size of beets). To check for doneness, peel back foil from the beet and insert fork. It should go in easily with little resistance. When beets are cool enough to handle, peel under running water, and cut into cubes. (Peeling tip: If the skin of the beet doesn’t easily slip off, use the foil or a paper towel to help rub away the skin.)
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