Beet Poke with Avocado-Wasabi Mash Recipe

Name: Beet Poke with Avocado-Wasabi Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds medium beets, scrubbed; 1 navel orange, halved; One 3-inch piece of fresh ginger, sliced and smashed; 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 1/3 cup macadamia nuts; 1/2 cup wakame seaweed; 1/4 cup plus 2 tablespoons unseasoned rice vinegar; 1 tablespoon toasted sesame oil; 1/2 cup very thinly sliced sweet onion; 1/4 cup thinly sliced scallions; 2 Hass avocadospeeled, pitted and cut into large chunks; 2 teaspoons fresh lemon juice; 2 teaspoons wasabi powder; 1 golden beet, peeled and sliced paper-thin, for garnish (optional)

Servings: persons

2 1/2 pounds medium beets, scrubbed
1 navel orange, halved
One 3-inch piece of fresh ginger, sliced and smashed
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1/3 cup macadamia nuts
1/2 cup wakame seaweed
1/4 cup plus 2 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
1/2 cup very thinly sliced sweet onion
1/4 cup thinly sliced scallions
2 Hass avocadospeeled, pitted and cut into large chunks
2 teaspoons fresh lemon juice
2 teaspoons wasabi powder
1 golden beet, peeled and sliced paper-thin, for garnish (optional)

1
Preheat the oven to 350.
2
Set the beets in a baking dish.
3
Squeeze the juice from the orange halves over the beets; add the orange halves and ginger to the dish.
4
Drizzle the beets with the oil and season with salt and pepper.
5
Cover tightly with foil and bake for 1 hour and 15 minutes, until the beets are tender.
6
Let cool, then peel and cut into 1-inch pieces.
7
Leave the oven on.
8
Meanwhile, toast the nuts in a pie plate until golden, about 10 minutes.
9
Let cool, then coarsely chop.
10
In a bowl, cover the wakame with cold water and let stand until rehydrated, about 5 minutes; drain.
11
Rinse under cold water, then drain again.
12
In a large bowl, toss the beets with the wakame, toasted nuts, vinegar, sesame oil, onion and scallions.
13
Season the poke with salt and pepper.
14
Refrigerate until slightly chilled, about 15 minutes.
15
In another bowl, mash the avocados with the lemon juice, wasabi powder and 1 tablespoon of water.
16
Season the avocado with salt and pepper.
17
Refrigerate until chilled, about 15 minutes.
18
To serve, mound the poke on plates and garnish with the golden beet, if using.
19
Pass the avocado-wasabi mash at the table.

127

kcal

Calories

Fat

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 16 ingredients. The key ingredients include: 2 1/2 pounds medium beets, scrubbed, 1 navel orange, halved, One 3-inch piece of fresh ginger, sliced and smashed, 2 tablespoons extra-virgin olive oil, and more.

Yes, Beet Poke with Avocado-Wasabi Mash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Poke with Avocado-Wasabi Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions