Directions

Ingredients

Beet Poke

Nutrition:
Calories: 58
Fat: 4 grams
Net Carb: 3 grams
Protein: 2 grams

Fierce Foods Fact: Beets contain nitric oxide, a potent superfood that helps support cardiovascular health, optimize blood pressure, and maintain oxygen status. Packed with fiber, folate, potassium, and Vitamin C, this is a great low carbohydrate choice for a snack.

Photographed By: Anne Watson
Directions:

Remove the beet tops and set them aside for another use. Scrub any dirt off of the beets.

Place the beets on a large sheet of foil, pour the EVOO and 1 tablespoon of coarse salt over them, and coat to cover the whole beet. Wrap in a foil packet and place on a cookie sheet and roast for 55 minutes at 400°.

Remove the skin from the roasted beets by rubbing them gently with a coarse kitchen towel. The skins will come off very easily.

Cut the beets into ½-inch cubes and place them in a glass bowl. Put the remaining ingredients in the bowl and stir gently to coat all the pieces. Refrigerate for 3 to 4 hours or overnight.

Taste and adjust the seasoning as needed, and serve with watermelon radish coins or Mary’s seaweed crackers.

Kids Can Cook Tips: Kids can help wash and scrub the beets, and then once they are cooled from the oven, can help rub off the skins. Kids can also help measure the oils, yuzu, seeds, and herbs. They will have fun describing the vibrant beautiful colors produced with this salad.

Beet Poke

4 fresh beets, any color

2 tablespoons EVOO

2 tablespoons coarse salt, divided

2 tablespoons sesame oil

3 tablespoons yuzu juice (or any citrus)

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

2 teaspoons dulse flakes

1 pinch Korean chili flakes

1 tablespoon chives, minced

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Nourish

Beet Poke

Craving some island time? This fresh, colorful beet poke bowl is a treat for the eyes and the tastebuds!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

70 Active Minutes

4-12 Total Hours

16 Servings

Ingredients

4 fresh beets, any color

2 tablespoons EVOO

2 tablespoons coarse salt, divided

2 tablespoons sesame oil

3 tablespoons yuzu juice (or any citrus)

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

2 teaspoons dulse flakes

1 pinch Korean chili flakes

1 tablespoon chives, minced

4 fresh beets, any color

2 tablespoons EVOO

2 tablespoons coarse salt, divided

2 tablespoons sesame oil

3 tablespoons yuzu juice (or any citrus)

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

2 teaspoons dulse flakes

1 pinch Korean chili flakes

1 tablespoon chives, minced

4 fresh beets, any color

2 tablespoons EVOO

2 tablespoons coarse salt, divided

2 tablespoons sesame oil

3 tablespoons yuzu juice (or any citrus)

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

2 teaspoons dulse flakes

1 pinch Korean chili flakes

1 tablespoon chives, minced

Kitchen Equipment

Aluminum foil

Cookie sheet

Clean kitchen towel

Aluminum foil

Cookie sheet

Clean kitchen towel

Aluminum foil

Cookie sheet

Clean kitchen towel

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Nutrition:
Calories: 58
Fat: 4 grams
Net Carb: 3 grams
Protein: 2 grams

Fierce Foods Fact: Beets contain nitric oxide, a potent superfood that helps support cardiovascular health, optimize blood pressure, and maintain oxygen status. Packed with fiber, folate, potassium, and Vitamin C, this is a great low carbohydrate choice for a snack.

Photographed By: Anne Watson
Directions:

Remove the beet tops and set them aside for another use. Scrub any dirt off of the beets.

Place the beets on a large sheet of foil, pour the EVOO and 1 tablespoon of coarse salt over them, and coat to cover the whole beet. Wrap in a foil packet and place on a cookie sheet and roast for 55 minutes at 400°.

Remove the skin from the roasted beets by rubbing them gently with a coarse kitchen towel. The skins will come off very easily.

Cut the beets into ½-inch cubes and place them in a glass bowl. Put the remaining ingredients in the bowl and stir gently to coat all the pieces. Refrigerate for 3 to 4 hours or overnight.

Taste and adjust the seasoning as needed, and serve with watermelon radish coins or Mary’s seaweed crackers.

Kids Can Cook Tips: Kids can help wash and scrub the beets, and then once they are cooled from the oven, can help rub off the skins. Kids can also help measure the oils, yuzu, seeds, and herbs. They will have fun describing the vibrant beautiful colors produced with this salad.

Nutrition:
Calories: 58
Fat: 4 grams
Net Carb: 3 grams
Protein: 2 grams

Fierce Foods Fact: Beets contain nitric oxide, a potent superfood that helps support cardiovascular health, optimize blood pressure, and maintain oxygen status. Packed with fiber, folate, potassium, and Vitamin C, this is a great low carbohydrate choice for a snack.

Photographed By: Anne Watson
Directions:

Remove the beet tops and set them aside for another use. Scrub any dirt off of the beets.

Place the beets on a large sheet of foil, pour the EVOO and 1 tablespoon of coarse salt over them, and coat to cover the whole beet. Wrap in a foil packet and place on a cookie sheet and roast for 55 minutes at 400°.

Remove the skin from the roasted beets by rubbing them gently with a coarse kitchen towel. The skins will come off very easily.

Cut the beets into ½-inch cubes and place them in a glass bowl. Put the remaining ingredients in the bowl and stir gently to coat all the pieces. Refrigerate for 3 to 4 hours or overnight.

Taste and adjust the seasoning as needed, and serve with watermelon radish coins or Mary’s seaweed crackers.

Kids Can Cook Tips: Kids can help wash and scrub the beets, and then once they are cooled from the oven, can help rub off the skins. Kids can also help measure the oils, yuzu, seeds, and herbs. They will have fun describing the vibrant beautiful colors produced with this salad.

Nutrition:
Calories: 58
Fat: 4 grams
Net Carb: 3 grams
Protein: 2 grams

Fierce Foods Fact: Beets contain nitric oxide, a potent superfood that helps support cardiovascular health, optimize blood pressure, and maintain oxygen status. Packed with fiber, folate, potassium, and Vitamin C, this is a great low carbohydrate choice for a snack.

Photographed By: Anne Watson
Directions:

Remove the beet tops and set them aside for another use. Scrub any dirt off of the beets.

Place the beets on a large sheet of foil, pour the EVOO and 1 tablespoon of coarse salt over them, and coat to cover the whole beet. Wrap in a foil packet and place on a cookie sheet and roast for 55 minutes at 400°.

Remove the skin from the roasted beets by rubbing them gently with a coarse kitchen towel. The skins will come off very easily.

Cut the beets into ½-inch cubes and place them in a glass bowl. Put the remaining ingredients in the bowl and stir gently to coat all the pieces. Refrigerate for 3 to 4 hours or overnight.

Taste and adjust the seasoning as needed, and serve with watermelon radish coins or Mary’s seaweed crackers.

Kids Can Cook Tips: Kids can help wash and scrub the beets, and then once they are cooled from the oven, can help rub off the skins. Kids can also help measure the oils, yuzu, seeds, and herbs. They will have fun describing the vibrant beautiful colors produced with this salad.

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