This cold salad has a bright, earthy, and sweet taste to it thanks to fresh ingredients like oranges, sweet onions, and of course - beets!

Ed Kenney
January 2016

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© Con Poulos

Recipe Summary

active:
45 mins
total:
2 hrs 45 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The beet poke can be refrigerated overnight. Add the nuts, then serve.