POKE BOWLS w/BEETS
Serves 4
Time: 60 minutes (5 to assemble)
INGREDIENTS
4 C cooked white short-grain japanese rice (use package directions, depending on which rice you choose)
4 medium red beets
2 persian cucumbers, thinly sliced
4 large radishes, thinly sliced
1 avocado, thinly sliced
2 large carrots, thinly sliced
Nori sheets, thinly sliced
Marinated ginger
2 TBSP black sesame seeds
4 scallions, thinly sliced
S + P to taste
DIRECTIONS
- Preheat oven to 450° F.
- Clean beets. Cut off the root and most of the stem. Leave about an inch.
- Wrap beets in aluminum foil, drizzle with olive oil, S+P and place on a baking sheet.
- Roast in the oven until cooked through, approximately 45 to 60 minutes.
- While beets are roasting, prepare your rice and prep all toppings (cucumbers, radishes, avocado, carrots, nori)
- Remove from the oven, let cool for 10 minutes, and then peel and slice into ½ inch squares.
- Place beats in a bowl with 1 TBSP GINGER DRESSING.
- Prepare bowls by dividing cooked rice evenly.
- Carefully place beets evenly in the middle of four bowls
- Add cucumbers, radish, avocado, carrots and ginger around the beets.
- Top with sliced nori, sesame seeds, scallions, salt and pepper.
- Finish with GINGER DRESSING and enjoy!
NOTE: Have leftovers? Add warm rice to a large nori sheet, top with cucumbers, carrots, radish, avocado and beets. Sprinkle with sesame seeds, top with GINGER DRESSING and roll into a hand roll.