Roasted 12 oz Medium Sized Beets

1. Cool Completely
2. Blend with
   • 10g black garlic puree
   • 10g ginger puree
   • 10g lemongrass puree
   • 10g white miso paste
   • 20g gluten free tamari
3. Marinate at least 2 hours

 
Pickled carrot and daikon

• 1/2 cup shredded carrots
• 1/2 cup shredded daikon (or other radish)
• 1/4 cup rice vinegar
• 1/4 cup sugar

 
Process:

• Marinate at least 1 hour
• Steam 2 cups of brown rice as per package instructions
• Add 2 teaspoons of rice vinegar and hold at room temperature
• Cut Kombu into 1″ squares and soak in water

 
Dressing:

• 1/4 cup sesame oil
• 1/2 cup rice vinegar
• 1/4 cup GF tamari
• 1 tablespoon white miso paste
• Blend well

 
Thinly slice the following

• 20 slices cucumber on bias
• 16 slices daikon radish (or other radish)
• 12 slices jalapeño on bias
• 1 Scallion (for garnish)

 
Other Ingredients

• 1 cup bean sprouts
• 2 cups prepared edamame
• 20 picked cilantro leaves
• Avocado cut in to quarters and fanned
• 1 teaspoon sesame seeds

 
To Assemble

• Divide rice between 4 bowls
• Use thinly sliced cucumbers, radish, jalapeño, & scallions arrange similar to photograph
• Place ¼ of the avocado in a fan with a handful of bean sprouts, kombu, pickled carrots and radish fully covering rice
• Then add ¼ of the beets to the middle
• Dress with desired amount of dressing (about 1/4 of recipe)
• Garnish with sesame seed and thinly sliced scallions