- 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
- 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 avocados—peeled, 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)
How to make this recipe
- Preheat the oven to 350°. Set the beets in a baking dish. Squeeze the juice from the orange halves over the beets; add the orange halves and ginger to the dish. Drizzle the beets with the oil and season with salt and pepper. Cover tightly with foil and bake for 1 hour and 15 minutes, until the beets are tender. Let cool, then peel and cut into 1-inch pieces. Leave the oven on.
- Meanwhile, toast the nuts in a pie plate until golden, about 10 minutes. Let cool, then coarsely chop. In a bowl, cover the wakame with cold water and let stand until rehydrated, about 5 minutes; drain. Rinse under cold water, then drain again.
- In a large bowl, toss the beets with the wakame, toasted nuts, vinegar, sesame oil, onion and scallions. Season the poke with salt and pepper. Refrigerate until slightly chilled, 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 and pepper. Refrigerate until chilled, about 15 minutes.
- To serve, mound the poke on plates and garnish with the golden beet, if using. Pass the avocado-wasabi mash at the table.
The beet poke can be refrigerated overnight. Add the nuts, then serve.