Golden Beet Poke

This is a recipe I’ve been meaning to make since my last trip to Mexico, where my brother showed me Action Bronson’s cookbook, which I just love, I’m not sure if it’s because of the recipes, or just the fact that Action Bronson has a cookbook. And you can see him cooking here. It’s a miracle. Anyways, he has a recipe for a beet poke, which I thought was genius, and also a bit surprising. This is not his recipe, I didn’t have half the ingredients he asked for, and I wanted to add a few others, so here’s my version of his idea. Feel free to make your own. Or go for my salmon poke, but it’s a great idea to serve both when people are coming over, this way you have a great V. version. Aloha my friends.

fullsizeoutput_6b41Golden Beet Poke (serves 2):

  • 1 big or 2 small golden beets, scrubbed
  • 2 small Persian cucumbers
  • 1 pink turnip or radish
  • 1 jalapeño, seeded
  • 2 Tbsp pickled ginger, or 1 Tbsp fresh grated ginger
  • 4 Tbsp rice vinegar
  • 1/4 C soy sauce
  • 1 Tbsp sesame oil
  • 3 Tbsp sliced green onions
  • 1 tsp honey
  • 2 C cooked sushi rice
  • furikake or sliced seaweed

To start, heat the oven to 410º. Cover the beets in aluminum foil and before closing it, drizzle some olive oil and kosher salt on top. Place in the oven and roast until a fork can be easily inserted. Depending on size, this might take 35-50 minutes. When ready, uncover, let cook, peel and cube it. Meanwhile, slice the jalapeño, mince the cucumbers and radish. Mix the dressing ingredients and add them to a bowl with the cucumbers, jalapeño, radishes, and beets. Let marinate 10 minutes. Divide rice into two bowls followed by the veggies and some dressing. Top with furikake, seaweed, or sesame seeds. Aloha.

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Español

Nunca adivinarían de dónde saqué la inspiración para esta receta, y por lo mismo me encanta aún más. El rapero Action Bronson sacó un libro de recetas y comida muy divertido. Es aún más divertido (y delicioso) verlo cocinar. Pero me encanta que incluya una receta vegana de betabel. En el blog tengo una receta deliciosa de poke de salmón, pero esto es una buena idea para vegetarianos, o para una entrada menos pesada, o un lunch más ligero y barato. Se puede servir sobre arroz integral, noodles de arróz, quinoa, o arróz de sushi.

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Poke de Betabel Amarillo (2 bowls):

  • 1 betabel amarillo (o rojo) grande, o 2 normales
  • 2 pepinos Persas
  • 1 jalapeño sin semillas
  • 1 nabo rosa o normal (o rábano)
  • 3 Cda cebollín
  • 2 Cda jengibre escabechado o 1 Cda jengibre fresco rallado
  • 4 Cda vinagre de arróz
  • 1/4 T soya
  •  1 Cda aceite de ajonjolí
  • jugo de 1 limón
  • 1 cta miel
  • 2 T arróz de sushi cocido
  • furikake, o alga seca picada, o ajonjolí para decorar

Calentar el horno a 210º. Envolver los betabeles con aluminio y ponerles un poco de aceite de oliva y sal antes de cerrar bien. Meter al horno por 35-50 minutos dependiendo el tamaño, hasta que se puedan picar fácil con un tenedor. De mientras, piquen el pepino chiquito, el nabo, y el jalapeño. Se combinan todos los ingredientes del aderezo y se pone en un bowl con las verduras y el cebollín. Cuando salga el betabel, se abre y se deja enfriar. Se pela y rebana en cubos. Se marina con todo por 10 minutos. Se divide el arróz en dos bowls y se sirve el poke encima, agregando furikake o ajonjolí para decorar. fullsizeoutput_6b3e

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