Name: Marinated Beet Rice Bowl
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

A composed bowl of rice dusted with furikake marinated beets carrots and onions and seaweed salad.

Photo by Peter Frank Edwards

This is a bowl of marinated beets and rice, but it’s also one of our best sellers at Beefsteak. Charisse Dickens, our amazing Hawaiian chef and a dear friend who manages a lot of our R&D, cringes a bit when we use the word poke to describe these beets. To her, poke is marinated fish, the dish that has started showing up everywhere across the United States these past few years, and that’s it. I told her we could call this marinated beets and rice, but then it would only be half as popular at Beefsteak.

Note:

While there are dozens of varieties of furikake (a Japanese seasoning mix), most contain dried fish or shellfish. To make this dish vegan, swap it out for gomasio, a Japanese sesame seed–based condiment.

Recipe notes

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Recipe notes

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