Beet Poke
By Sarah Burchard
Serves 4
Ingredients
8 each small red beets washed, leaves removed
2 Tbsp extra-virgin olive oil
2 Tbsp rice vinegar, unseasoned
1 each red Hawaiian chili pepper, minced
2 tsp inamona (roasted, ground kukui nuts)
2 sprigs mint, chopped
TT alaea Hawaiian sea salt
TT black pepper, ground
Directions
Pre-heat oven 350 degrees.
Toss the beets with 1 Tbsp oil and wrap tightly in foil. Place on a pan and roast in the oven for about an hour, or until tender.
Remove from oven, unwrap the beets and allow them to cool completely.
Peel the beets and cut them into quarters.
In a bowl, combine the beets, 1 Tbsp oil, rice vinegar, chile, inamona, mint, alaea and black pepper. Taste and adjust seasonings as necessary.
Serve cold or at room temperature.
For more of Sarah’s recipes visit: www.healthylocavore.com