Tree Nut Free Vegan Beet Poke

Total time1 hr 40 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

For the beets

1 ½ lb beets (about 3 medium), scrubbed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the marinade

3 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp sriracha
1 tsp fresh ginger, finely grated
1 tsp maple syrup

For the rice

1 ½ cups sushi rice, uncooked
2 cups water
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt

For serving

1 large avocado, pitted and sliced
1 cup cucumber, thinly sliced
2 scallions, thinly sliced (green tops only)
1 tbsp sesame seeds
1 sheet nori, cut into thin strips (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a baking sheet, drizzle with olive oil, and wrap each beet loosely in foil. Roast for 45–55 minutes, until a knife slides through the center with no resistance.
2
While the beets roast, rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups water in a medium saucepan, bring to a boil over medium-high heat, then reduce to the lowest heat setting, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

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