Beet Poke

We may not have fresh, sushi-grade tuna in Montana, but we do have beets. And this time of year they’re especially giant and flavorful, so I give you Beet Poke.

Understanding this isn’t fresh fish, I promise it’s a delicious stand-in for the real deal when you’re land locked and don’t have access to sushi-grade tuna.

And for those who are still doubtful, it’s all in the sauce.

And the vibes.

But mostly the sauce.

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here’s what you’ll need

• beets

• 2 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp sesame oil

• 1 tsp maple syrup

• 1 tsp garlic, minced

• 1 tsp ginger, grated

• furikake seasoning

• gochujang aioli

• mango, diced

• avocado, diced

• carrot, ribboned

• red pepper, diced

• green onion, sliced

• lime

• white rice

• salt

• pepper

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here’s what you’ll need to do

Preheat oven to 400 degrees.

Cut ends off washed beets, place in a deep-sided roasting pan with water filling 1/3 of the pan so your beets are partially submerged.
Season generously with salt and pepper.
Cover with foil and pop in the oven for about an hour, or until fork tender.

CAREFULLY remove beets from the oven (remember there’s HOT water in there!) and allow to cool before peeling and cubing.

Marinate cubed beets in soy sauce, rice wine vinegar, sesame oil, maple syrup, garlic and ginger for at least a half hour.

Serve a heaping pile of marinated beets over rice sprinkled with furikake seasoning.
Drizzle beets with a gochujang aioli and start piling the rest of your ingredients into the bowl.

We like to use mango, avocado sprinkled with Maldon salt, carrot, red pepper, green onions, edible flowers and a squeeze of lime.

Enjoy!