Best with Honey + Vinegar Golden Beets

Honey + Vinegar Golden Beet Poke w/ Mango and Crushed Macadamia Nuts

Prep Time: 25-30 min // Cook Time: 25 min Servings: 4-6

What to do

  1. Combine the sesame oil, tamari, and honey in a large mixing bowl. Grate the ginger over the bowl and mix in the jalapeño, green onion, red onion, beets, mango, and yuzu ponzu, if using. Give it all a toss and then taste to adjust for seasoning with more sesame oil, soy, honey, chile, etc. The longer the poke marinates in the sauce the better it gets. Refrigerate until chilled, at least 30 minutes.
  2. Once chilled, serve a big scoop over steamed brown rice. Sprinkle over crushed macadamia nuts, cilantro, sesame seeds, and flower petals. Serve with a lime wedge and enjoy!

What you’ll Need


5 tsp sesame oil

3 tbsp tamari or soy sauce

1 tbsp honey

1-inch piece ginger, peeled

2 tbsp jalapeño, minced

2 green onions, sliced

¼ cup red onion, thinly sliced in rings

2 (6.5 oz) packages Love Beets Honey Vinegar Beets

1 large mango, diced

1 tbsp yuzu ponzu sauce, (optional)

Rice + Toppings

Steamed brown rice, for serving

1 cup lightly crushed macadamia nuts

2 cups micro cilantro or cilantro leaves, for garnish

¼ cup toasted sesame seeds

¼ cup edible flowers, (optional)

1 lime, cut into wedges