Hawaiian Beets Food
MARINATED BEET RICE BOWL
Poke-the Hawaiian dish of marinated fish served over rice-goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.
Provided by José Andrés
Yield 4 servings
Number Of Ingredients 15
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.
HAWAIIAN GINGER BEETS
Posting for ZWT 7 Recipe found in More Fun and Flavour with Spices by the Canadian Spice Association
Provided by Dreamer in Ontario
Categories Pineapple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain syrup from pineabble and combine it with vinegar, water, sugar, cornstarch, ginger and salt.
- Cook onion in butter in a saucepan until it is limp (about 3 minutes).
- Add syrup mixture and cook, stirring constantly, until thickened and clear.
- Add beets and remove from heat.
- Just before serving, add pineapple and reheat.
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- Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.
- Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
- Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.
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