Beet Poke (With Home Grown Beet Roots)

      DSC02988 Ingredients
  • 2 medium beets
  • ½  teaspoon salt
  • 1 cup water
  • 2–3 scallions, chopped
  • 2 tablespoons sesame seeds toasted
  • Shredded Nori  (optional)
  • 1 tbsp soy sauce 
  • 1 ½ tablespoon toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 1/2 teaspoons grated ginger
  • 2 teaspoon lime
  • 2–3 teaspoons maple syrup or sugar or raw honey 
  • gochujang sauce     1/2 tsp
  • 1/2  tsp chili flakes (optional)

How to Prepare

  • Place beets  in a pan with the water and salt.  Simmer on low heat for 25-30 minutes until easily forked and tender.  drain the hot water from the beets and cover with cold water.
  • when the beets are cool enough to handle trim the edges, peel the skin and chop them in to cubes.
  • In a medium bowl stir together all the marinade ingredients ,add the beet cubes and refrigerate for 3o minutes or up to 1 day.

 for pickled water melon

  • 1 medium watermelon, slice thinly and cut in to half moon shape
  • 1 tablespoons  rice vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon fine sea salt


  • slice the radish thinly and cut in to half moon shape Toss with the vinegar, sugar, and salt. Let it  sit  for 10-20 minutes.


To Serve  in a wide bowl  place steamed  noodles or Rice ,and greens (broccoli) top with marinated beets , pickled water melon radish on side .

Top with sesame seeds and seaweed ,  chopped scallions just before serving.