vegan beetroot pokē

For those of you who don't know about poke, that's pokē with a long "e", it's a raw fish salad served here in Hawaii. It's usually ahi but can be shrimp, tako (octopus), or even cucumber. Traditionally, pokē is served with shoyu, green onions or Maui onions, and some sort of limu (seaweed). I love ahi pokē, it's a perfect appetizer to go with sunset beers overlooking your favorite surf break. Heaven.

And I also love beets! I've had beet pokē and tofu pokē at restaurants around here, both with similar ingredients and flavor themes as the ahi version, just sans fish! The beets though, they look so much like raw ahi, you won't even miss it, and you'll save a fish :)

vegan beetroot pokē

• 3 medium sized beets (about 1 lb. all together)
• 1/4 cup thinly sliced Maui onion (or another sweet onion)
• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce, ponzu sauce, or Bragg's
• 1 tsp toasted sesame oil
• 1 Tbsp furikake (or cut up nori and sesame seeds)

Boil the beets whole for 30 minutes with the skin on. Transfer them into a bowl of ice water and peel the skins off. Cut the beets into 1/2 inch cubes. Mix the vinegar, soy, and sesame oil. Combine with the beets and onions. Let it sit for a few hours if possible to marinate. Toss with furikake and you are good to go.

Make it a pokē bowl by adding rice or rice noodles and avocado! Aloha nui loa.