Simple Beet Poke

beet poke
beet poke
Photo by Ketino Photography

When I first moved to Hawaii I just about overdosed on tuna poke. It is one of my favorite dishes of all time.

Although traditionally made with fish, poke can be made with just about any ingredient you like. To give myself a break time to time, from the mercury that is found in large fish like tuna, I make poke with beets.

This simple preparation of beet poke can be used as an appetizer, side dish or healthy mid-afternoon snack and stays fresh in the fridge up to a week.

To mimic the color of local Hawaiian Bigeye tuna I use red beets. I also use traditional poke condiments like inamona –  roasted and ground kukui nuts, alaea – red Hawaiian sea salt and fresh Hawaiian chile. I have provided substitutes in the recipe below if you are unable to source these Hawaiian ingredients.

beet poke
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Simple Beet Poke

Use local organic ingredients when possible. Ground hazelnuts or macadamia nuts can be substituted for the inamona, red jalapeño or fresno chiles can be used to substitute the Hawaiian chile and grey or pink sea salt can be used instead of alaea.

Servings 2 Servings

Ingredients

  • 4 each Small Red beets washed, leaves removed
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 Tablespoon Rice Vinegar unseasoned
  • 1/2 each Red Hawaiian Chile minced
  • 1 teaspoon Inamona
  • 1 sprig Mint chopped
  • TT Alaea (Red Hawaiian Sea Salt)
  • TT Black pepper ground

Instructions

Roasted beets

  1. Pre-heat oven 350 degrees. 

  2. Toss the beets with 1 Tablespoon Extra-Virgin Olive Oil and wrap tightly in foil. Place on a pan and roast in the oven for about an hour or until tender.

    beet poke
  3. Remove from oven, unwrap the beets and allow them to cool completely. 

  4. Peel the beets and cut them into quarters. 

Beet Poke

  1. In a bowl, mix together the beets, 1 Tablespoon Extra-Virgin Olive Oil, rice vinegar, Hawaiian chile, inamona, mint, alaea and black pepper. Taste and adjust seasonings as necessary. 

  2. Serve cold or at room temperature.

Recipe Notes

Need alaea? - Buy it here

Inamona can be difficult to find if you do not live in Hawaii. If you are determined to use it, instead of using one of the substitutions suggested above, I have found one website that ships. The quantities are large but you can always keep it in your freezer and take it out as needed. Need inamona? - Buy it here

Need unsweetened rice vinegar? - Buy it here

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Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Summer vegetable cornbread

summer vegetable cornbread

summer vegetable cornbread

Loaded full of summer vegetables this is more like a meal than a bread. I use Hatch chiles from New Mexico (these guys only come around once a year in August) and local bay area okra and corn. Oh and did I mention it’s gluten free?

Bennies from eating seasonally:

  • Foods are at their highest level of taste and nutritional value.
  • Better for the environment. Reduces the number of miles the food has traveled before hitting your table.
  • The anticipation of waiting until things come into season keep your meals exciting.
  • More economical. For you and for the small local farm you are supporting.
  • It’s the way the cycle of nature intended. To eat foods that are cooling for your body during the summer and heartier and warming during in the winter.

 

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Summer vegetable cornbread

**Use organic ingredients whenever possible
Servings 12 pieces

Ingredients

  • 10 each Hatch chiles , roasted, peeled, seeded & diced
  • 2 Tablespoons Grapeseed oil
  • 1 cup Yellow onion diced
  • 1 cup Okra de-stemmed, sliced
  • 2 ears Corn kernals
  • 1 clove Garlic minced
  • TT S&P
  • 2 cups Cornmeal
  • 3/4 teaspoon baking soda
  • 1 t Salt
  • 1 teaspoon S&S brand BBQ spice rub or smoked paprika
  • 1 3/4 cup Buttermilk
  • 2 Eggs
  • 3 Tablespoons raw honey
  • 2 Tablespoons Butter , melted (grassfed)
  • 2 cups Cheddar grated

Instructions

  1. Place a greased 9x13x3 baking dish in the oven and pre-heat it to 350 degrees.
  2. Saute onion in grapeseed oil on medium heat until soft. Add the okra, corn and garlic. Sauté a couple minutes more, season with s&p, drain off acquired liquid and set aside to cool.
  3. In a bowl combine cornmeal,
  4. S&S brand BBQ spice rub
  5. , baking soda & salt.
  6. In a separate bowl whisk together buttermilk, eggs and honey. Add the dry ingredients to the bowl and whisk until smooth. Fold in the melted butter, cheddar, vegetable mixture and chopped Hatch chiles.
  7. Remove the hot baking dish from the oven, pour in the batter spreading it out evenly with a spatula. Return to the oven and bake 30 minutes or until a toothpick comes out clean.
  8. Transfer baking dish to a cooling rack and cool completely before slicing.
  9. I like to garnish my bread with salsa and sour cream!

Recipe Notes

Need Hatch chiles?  Try this!
Need S&S brand BBQ spice rub?  Try this!
Need Butter? Try this!

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.