This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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Inspired by a meal out last week at Pamela’s in Dalston. I wanted to make my own version of beetroot poke. I’ve made watermelon poke before and heard of beet poke but was always a little unsure, but the flavours work so well.
So this is my version, I did steal the crispy rice paper idea from Pamela’s , because it was genius. I lightly pickled kohlrabi, which by the way, is a great addition to your fridge, adds a nice twist to hearty salads, great on avocado toast.. and many meals more.
So again, beetroot with Asian flavours, but it works so well I can’t get enough of it! It’s amazing how I can still be surprised by how versatile this vegetable is.
Serves 4 - with rice for complete meal or without as a starter
Step one - prep the beets
500g beetroot
1 inch ginger, peeled & grated
½ cup rice vinegar
¼ cup toasted sesame oil
3 tablespoon tahini
1 tablespoon maple syrup
1 tablespoon ume boshe plum vinegar (or substitute red wine vinegar)
sea salt
Peel and finely slice the kohlrabi, then slice again into thick matchsticks, place in a small non reactive bowl. Heat the rest of ingredient in a small pan, until the sugar and salt melt and the ingredients are combined. Pour over the kohlrabi, this will be ready within half hour but will also be great if you leave overnight, it lasts well and
makes a great additions to salads, avocado toast & plenty of other dishes so prepare extra and keep it in the fridge!
Step 3 - Furikake
4 tablespoon sesame seeds, toasted- I used black and white
1 teaspoon sea salt
1 tablespoon dried nori flakes
1 teaspoon dried wasabi powder
Steam the beetroot until tender, this will vary depending on the size of your beetroot but should be around 30 minutes. While the beetroot is cooking make your marinade. Blend all ingredients in a high speed blender, with a pinch of salt.
Once the beetroot is cooked and cool enough to handle, peel. The skin should slide off easily when the beetroot is still warm. Cut into 1cm cubes, and place in a bowl with the marinade, cover and ideally leave overnight; if not overnight, at least for a few hours.
Step two - Quick pickled kohlrabi
½ kohlrabi
¼ cup rice vinegar
¼ water
big pinch salt
½ tablespoon sugar – I used light agave