Beet Poke With Avocado Mash

June 6, 2019

Beet Poke With Avocado Mash



2 ½ lbs of medium beets, scrubbed

Kosher salt


½ tsp of chopped ginger

¼ cup of tamari gluten free soy sauce

1 tbsp pf toasted sesame oil

¼ cup of red onion, chopped

¼ cup of thinly sliced scallions

2 Hass avocados – peeled, pitted and cut into large chunks

2 tsp of fresh lemon juice

2 tsp of wasabi powder

Nori Julienne (can be found at Japanese markets)


Cook beets in boiling water until they are tender. Let cool, then peel and cut into 1-inch pieces.

In a large bowl, toss the beets with the ginger, tamari, sesame oil, red onion, green onion. Season the poke with salt and pepper. Refrigerate until slightly chilled (for about 15 minutes).

In another bowl, mash the avocados with the lemon juice, wasabi powder and 1 tablespoon of water. Season the avocado with salt, pepper and wasabi paste. Refrigerate until chilled (for about 15 minutes).

To serve: add wasabi avocado mash on a plate, add beet poke, and top with Nori seaweed Julienne.

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