Roasted Beet Poke
Summary
| Yield |
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Ingredients
1
large beet 1 tablespoon
fresh ogo, chopped 1 tablespoon
green onion, finely sliced 2 teaspoons
Inamona 1 teaspoon
Alaea Salt 1 teaspoon
chili flakes 1 tablespoon
macadamia nut oil 1⁄2 teaspoon
ginger, minced 1⁄2 teaspoon
garlic, minced 1 tablespoon
vegetable oilInstructions
- Preheat oven to 375°f and line baking pan with parchment paper.
- Rub beet with vegetable oil evenly. Place beet on pan and into the oven.
- Roast beet for about an hour and check if it’s done by poking beet with toothpick or fork. (Toothpick will slide in smooth when cooked.)
- When beet is cooked, place in refrigerator to cool down.
- Once beet is cold, peel the beet and cut into 1 inch cubes then place in a mixing bowl. (Use gloves to peel and cut beet so hands don’t turn red.)
- Combine beets with ogo, green onions, inamona, alaea salt, chili flakes, macadamia nut oil, ginger and garlic.
- Make sure to mix until evenly incorporated and serve on a plate or bowl.
