Beet "Poke" Bowl Recipe

Name: Beet "Poke" Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice; 1 1/2 cups water; 1 cup apple cider vinegar; 1/4 cup sugar; 2 teaspoons kosher salt; 1 teaspoon whole black peppercorns; A 1-inch piece of fresh ginger, peeled and minced; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 carrots, peeled and cut into 1/4-inch dice; 1/2 cup diced sweet onion, such as Maui or Vidalia; 3 cups cooked white rice; 1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store); Furikake (see note); 2 scallions, white and light green parts only, thinly sliced

Servings: persons

4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice
1 1/2 cups water
1 cup apple cider vinegar
1/4 cup sugar
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
A 1-inch piece of fresh ginger, peeled and minced
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 carrots, peeled and cut into 1/4-inch dice
1/2 cup diced sweet onion, such as Maui or Vidalia
3 cups cooked white rice
1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store)
Furikake (see note)
2 scallions, white and light green parts only, thinly sliced

1
If 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.
2
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.
3
The next day, drain the beets and transfer to a bowl. (
4
) Add the soy sauce and sesame oil to the beets and toss well.
5
Toss the diced carrots and sweet onion together in another bowl.
6
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.

630

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice, 1 1/2 cups water, 1 cup apple cider vinegar, 1/4 cup sugar, and more.

Yes, Beet "Poke" Bowl falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet "Poke" Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions