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Get Your Island On with Beefsteak's Beet "Poke"

November 2017

This beet-centric reinterpretation of the classic Hawaiian fish dish is dense with nutrients and absolutely delicious. The ginger dressing brings out the sweetness of the beets, and the combination of sweet-tangy beets, crunchy-sweet carrots and onions, savory seaweed, and nutty furikake rice will bring you straight to the beach!

Beefsteak's Beet "Poke" Bowl

Serves 4

2 large beets
1 cup apple cider vinegar
2 cups water
½ cup sugar
1 tablespoon salt
1 teaspoon whole black peppercorns
1” knob ginger, diced
¼ cup soy sauce
¼ cup toasted sesame oil
2 carrots, peeled and cut in ½” cubes
1 sweet onion, like Maui or Vidalia, cut in ½” chunks
Seaweed salad (available at many grocery stores)
White rice, cooked
2 scallions, cut in ¼” slices
Furikake (available at Japanese markets)

Wash the beets and place them in a stock pot with cold water over high heat. Bring them to a boil and cook until you can penetrate a paring knife to the center, approximately 25-30 minutes. Once cooked, remove the beets from the water and peel them under cold water - the skin should easily come off. Remove the tops and bottoms. Dice the peeled beets into 1" chunks.

While the beets are cooking, make the cider ginger marinade. Measure vinegar, water, and sugar into a small stock pot and heat over medium heat. Stir briskly until the sugar is dissolved. Add the salt and ginger, and place the peppercorns in a spice diffuser or piece of cheesecloth hooked to the side and submerged. Bring the marinade to a boil, and remove from the heat, taking out the peppercorns. Pour the hot marinade over the cut beets, and refrigerate overnight. Drain the marinade from the beets (you can keep it and use it again – store in an airtight container in the refrigerator) and place the beets in a small bowl. Toss with the soy sauce and sesame oil.

In a separate bowl, combine the cubed carrots and cut sweet onion. To prepare the final dish, divide the marinated and dressed beets, rice, seaweed salad, and carrot-onion blend into four bowls. Sprinkle the rice with furikake and garnish with scallions. Serve immediately.