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
Roasted Beet Poke Salad

There’s more where that came from! Ptownie has more to share about our special town at land’s end. Check out our guide on how to cook and eat a lobster!