Beet "Poke" Bowl
Beet "Poke" Bowl is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. If using fresh beets, boil whole until fork tender, about 50 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIf 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
