Roasted Beet Poke

January 8, 2020 / By Foodland

Roasted Beet Poke

A different take on poke that is full of flavor and makes the perfect potluck dish or weeknight meal. 
Course Side Dish
Cuisine Vegetables
Servings 2 Servings


  • 1 unit 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
  • 0.5 teaspoon ginger, minced
  • 0.5 teaspoon garlic, minced
  • 1 tablespoon vegetable oil


  1. Preheat oven to 375°f and line baking pan with parchment paper.
  2. Rub beet with vegetable oil evenly.  Place beet on pan and into the oven.
  3. 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.)
  4. When beet is cooked, place in refrigerator to cool down.
  5. 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.)
  6. Combine beets with ogo, green onions, inamona, alaea salt, chili flakes, macadamia nut oil, ginger and garlic.
  7. Make sure to mix until evenly incorporated and serve on a plate or bowl.
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