Marinated Beet Rice Bowl Recipes

MARINATED BEET RICE BOWL

Steps:

• If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.
• Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.
• The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.
• Toss the diced carrots and sweet onion together in another bowl.
• Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.

BEET "POKE" BOWLS

Steps:

• Preheat oven to 400 degrees. Wrap beets in foil and place on baking sheet. Bake for about 45 minutes or until tender (baking time may vary depending on the size of beets). To check for doneness, peel back foil from the beet and insert fork. It should go in easily with little resistance. When beets are cool enough to handle, peel under running water, and cut into cubes. (Peeling tip: If the skin of the beet doesn't easily slip off, use the foil or a paper towel to help rub away the skin.)
• While beets are roasting, cook the rice. Bring water or veggie broth to a boil in a large saucepan. Add the rice and boil uncovered for 20 to 30 minutes. Check rice at 20 minutes and if the rice is tender, remove from heat. If the rice is not tender continue boil until tender. Strain the rice and return back to the pan, no heat. Cover with tight fitting lid and let sit for 10 minutes. Uncover and fluff with fork.
• In a medium bowl, whisk the together the coconut aminos, brown rice vinegar, sesame oil, ginger, garlic and wasabi powder. Toss in the roasted beets and let stand for about 20 minutes.
• Bring a small pot of water to a boil and add the edamame. Simmer for 2-3 minutes. Drain and set aside. Mash avocado with lime juice and pinch of salt, set aside.
• To assemble, divide cooked rice between bowls. Top with marinated beets, edamame, carrots, cabbage, scallions and avocado mash. Serve with optional toppings and enjoy!!

MARINATED BEET NOODLE SALAD

Steps:

• For marinade: In a large bowl combine pepper, shallot, olive oil, lemon juice, and 1/2 teaspoons salt. (If using different color beets, divide marinade into one bowl for each color.) Add beets to marinade; stir to coat. Let stand at least 10 minutes, stirring occasionally.
• Meanwhile, in a blender or mini food processor combine yogurt, tahini, and lemon juice. Cover; blend until fluffy.
• To serve, spread tahini mixture on a large platter using the back of a spoon to create a swoosh. Lift beets out of marinade, allowing excess to drip back into the bowl. Place beets on tahini mixture. Sprinkle on cheese (if using), pomegranate arils, pistachios, mint, and parsley. Drizzle with any beet marinade in the bowl.

MARINATED BEET SALAD

Steps:

• Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
• In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
• Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

MARINATED BEET SALAD

Steps:

• Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
• In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.