Best EVER Winter Vegetable Platter

I bet you’d never imagine the words “best ever” in front of the words “vegetable platter,” but today I’m here to rock your world and prove to you that this is an incredibly appropriate statement.

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

That’s right, I’m going to show you not only a vibrant array of winter vegetables (that don’t need to be cooked before enjoying) but TWO life-changing dipping sauces that are not only incredibly tasty, but VEGAN to boot. Hummus and queso, step aside. My Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce are going to change your life.

But, before I get to these super-duper recipes, let’s talk a bit about a very important food event that’s coming up this weekend. Yes, I just referred to the Super Bowl as a food event as opposed to a sporting event, because when there isn’t really a specific team you’re rooting for, your focus turns directly to the snacks (and drinks!) that are being served. Am I right? It’s basically an excuse to make all of the delicious things (usually not so healthy) that you’ve been dreaming about since last year’s Super Bowl.

The good news is, this Best EVER Winter Vegetable Platter is both healthy AND delicious, and will satisfy all of your guests, no matter their dietary restrictions or preferences. This dish is both vegan and gluten-free, but even those who don’t follow either of these diets will find it a welcome healthy munch among all of the other not-so-healthy foods you might be serving (and have no fear, I have a not-so-healthy Super Bowl-friendly recipe coming to you on Wednesday – because we’re all about that balance, baby!)

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

So let’s talk about how I came up with the ideas for the Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce that grace this Best EVER Winter Vegetable Platter. You might recall that back in November I took a little trip to Wine Country with my gal Hana-Lee from Wander & Wine. During that trip, we were lucky enough to grab dinner at Press Restaurant in St. Helena.

While we were waiting for the first of our many dishes to arrive at the table, we were surprised with a large galvanized metal tray, with little veggie tops popping out of a bed of crushed ice. (We later found out that these cute little veggies came straight from the farm that Press has partnered with to provide all of its produce…Amazing!) Surrounding the tray were five little bowls of dipping sauces, and we were told to try our hand at all of the different vegetable and dip combinations. It was basically a vegetarian version of shrimp cocktail, genius!

Among all of the combinations I tried, one really stood out to me: fresh fennel bulb dipped into Press’ version of Thai peanut sauce. It was so dang good it was all I could think of even as we ate all of the other delicious dishes we ordered. I have to admit, the fennel and Thai peanut is a flavor combination I would have NEVER thought of, but it was amazing. I immediately added it to my list of flavor combos to try on my own at home.

Best EVER Winter Vegetable Platter Thai Peanut Dipping Sauce | CaliGirlCooking.com

I’m not quite so sure how I came up with the idea for my Garlicky Cauliflower Almond Butter Sauce, but I’ve been wanting to try my hand at making a Creamy Cauliflower Sauce a la Pinch of Yum for quite some time. I guess I figured almond butter would be a natural, delicious addition, along with some other spices and of course loads of garlic.

Best EVER Winter Vegetable Platter Garlicky Cauliflower Almond Butter Sauce | CaliGirlCooking.com

Once I had my sauces down, I knew I had to get some hearty, beautiful vegetables to stand up to their deliciousness. Fennel was a shoe-in, and after perusing the seasonal produce section at Trader Joe’s I decided on some beautiful rainbow carrots, crunchy radishes and slightly bitter Belgian endive to round out the tray. Not only were all of these vegetables just perfect with BOTH of the sauces, they also make a beautiful display that whoever you’re entertaining will not be able to keep their hands off of.

The great thing about this Best EVER Vegetable Platter is you can prep both of the sauces well in advance (up to three days.) The Garlicky Cauliflower Almond Butter Sauce makes a HUGE batch, so you’ll likely have a bunch leftover, but I highly recommend you take advantage of this by using it as a dairy-free creamy pasta sauce. Once you have the dipping sauces made, all that’s left if to find the freshest winter produce you can and use your food styling skills to really make your platter pop.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Whether you whip this up for Super Bowl or not, it’s the perfect recipe to have in your arsenal for any time you’re entertaining a crowd with health concerns or varied dietary preferences. Make it now, make it later, doesn’t matter as long as you give it a shot as soon as you can!

Best EVER Winter Vegetable Platte | CaliGirlCooking.com
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Best EVER Winter Vegetable Platter
Prep Time
50 mins
 

A classic vegetable platter gets a winter makeover with seasonal produce and two creamy, vegan dipping sauces. 

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
For the Garlicky Cauliflower Almond Butter Dip:
  • 1 tablespoon plus 1/4 teaspoon salt, divided
  • 7 cups cauliflower florets (about 1 medium head of cauliflower)
  • 4 large cloves garlic, peeled
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • Dash of cayenne
For the Thai Peanut Dipping Sauce:
  • 2/3 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon honey (or agave nectar)
  • 1/2 cup hot water
  • 2 teaspoons sambal oelek
For the platter:
  • 6-8 rainbow carrots, peeled and cut into sticks
  • 6-8 radishes, tops removed and cut into halves or quarters
  • 2 bunches Belgian endive (bonus if you can find one purple and one green bunch)
  • 1 large fennel bulb, cut into sticks
Instructions
To make the Garlicky Cauliflower Almond Butter Dip:
  1. Bring a large pot of water with 1 tablespoon salt to a boil. Once water is boiling, add cauliflower and garlic cloves and cook until cauliflower is fork tender, about 6 minutes. 

  2. Using a slotted spoon or small sieve, scoop out the cauliflower florets and garlic cloves and place in a blender. Reserve cooking water.

  3. Add almond butter, almond milk, white balsamic, cinnamon, nutmeg, cayenne and salt and pepper to blender. Turn blender on low and slowly add ¾ - 1 cup of the reserved cooking water, until the mixture has reached a creamy consistency. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To make the Thai Peanut Dipping Sauce:
  1. In a medium mixing bowl, whisk together the peanut butter, rice vinegar, honey, hot water and sambal oelek. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To assemble the platter:
  1. Place dipping sauces in two small bowls and place in center of platter. Surround with all of the vegetables and serve immediately.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Honey Citrus Detox Elixir

Because sometimes you just need a drink that makes you feel GOOD.

Honey Citrus Detox Elixir | CaliGirlCooking.com
This is another in a series of posts I’ve done in partnership with Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

I’m mixing things up today by bringing you what I believe turned out to be a phenomenal “mocktail.” This Honey Citrus Detox Elixir will leave you feeling healthy, refreshed and energized for whatever your day has in store for you.  It’s good for both your body and your tastebuds, and I promise you won’t even notice that there’s no alcohol involved.

What IS involved is Sonoma Syrup Co.’s Organic Apple Cider Infused Drinking Vinegar, which I have fallen deeply in love with ever since I started my partnership with them almost a year ago. Funny story about said apple cider vinegar: when I first got my hands on a bottle, I got so excited by seeing the words “with Lemon and Vanilla” in small print on the label that I quickly took a big glug to taste. Mmmmm…not the smartest move. It tasted like a darn good version of apple cider vinegar, but it was still vinegar and my face proceeded to screw up into a tight pucker.

BUT, the next morning, I added it to my usual lemon water concoction (let me know if you’re interested in seeing the recipe!) and O.M.G. Amaze-balls. Seriously, when combined with everything else and warmed up a little bit, it actually made my morning libation pleasing to sip on rather than chugging it all down as quickly as possible.

So, when Sonoma Syrup Co. approached me about making a drink using their Organic Apple Cider Infused Drinking Vinegar, I jumped at the chance. I was so excited to try out some other flavor combinations to showcase the uniqueness of this product, and this Honey Citrus Detox Elixir is the ultra-tasty, body cleansing result.

Honey Citrus Detox Elixir | CaliGirlCooking.com

To give you a quick overview, apple cider vinegar has been on the up-and-up in the health and wellness scenes for the last couple of years, and for good reason. It promotes healthy cholesterol, can aid in weight loss and improves nutrient absorption, among other things. Experts in the health community recommend anywhere from one teaspoon to one tablespoon per day (best if mixed with water or other liquids,) so mix up a Honey Citrus Detox Elixir and you’ll have all of the recommended ACV (along with a healthy dose of Vitamin C from the oranges and lemon) that you need in a day.

I used all-natural products for this elixir, no artificial or processed ingredients whatsoever. We’re talking fresh squeezed OJ and lemon juice (many thanks to our landlords who decided to plant a plethora of citrus trees on our property a couple of years ago,) local honey for some sweetness, and turmeric and cinnamon to add even more anti-inflammatory and metabolism-boosting benefits.

Honey Citrus Detox Elixir | CaliGirlCooking.com

I don’t know about you, but I think I may be turning to a Honey Citrus Detox Elixir as my drink of choice a bit more often for the foreseeable future. You know I’m all about that balance after all, and when there’s a non-alcoholic option that’s THIS good, you’ll hardly even miss the buzz, and won’t even have to worry about a hangover tomorrow morning!

Honey Citrus Detox Elixir | CaliGirlCooking.com
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Honey Citrus Detox Elixir
Prep Time
5 mins
 

A fun, healthy and delicious mocktail that will boost your metabolism and deliver a healthy punch of Vitamin C, the perfect drink for this time of year!

Course: Drinks
Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 3/4 cup fresh orange juice (the juice from about 3 oranges)
  • 1 ounce fresh lemon juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons Sonoma Syrup Co. Organic Apple Cider Infused Drinking Vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
Instructions
  1. Combine all of the ingredients in a cocktail shaker with ice. Shake vigorously for about 20 seconds, then pour into a glass. If honey sticks to bottom of cocktail shaker, simply scoop out and stir into the poured drink (as much as possible.)

Honey Citrus Detox Elixir | CaliGirlCooking.com

 

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Healthier Chicken Pot Pie Pockets

Little pockets of deliciousness, that’s what we’re talking about today.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

You already know that here at CaliGirl Cooking we’re all about that balance, and today is no exception. I’m bringing you an easy, mouthwatering recipe for Healthier Chicken Pot Pie Pockets. You may never want to make regular chicken pot pie ever again.

I made these last week and we enjoyed them in oh so many ways: as a snack, dipped in tomato soup, or even as a full-on dinner. The beauty of Healthier Chicken Pot Pie (especially in handheld form) is that you can really enjoy it anytime, anywhere. Come to think of it, this would even make a perfectly suitable food to pack for a picnic!

We’re well into the third week of January right now, and I know there are many of you out there who are probably bending under the pressure of all of those New Year’s resolutions you made. They say it takes up to 30 days to form a new habit, so hang in there! You’re more than halfway and I have all the faith in you that you can stick it out.

The good news is, you can still enjoy these Healthier Chicken Pot Pie Pockets, even if you’re trying to incorporate more whole foods into your diet (and less junk!)

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Now, I’m not going to lie and say that these are THE healthiest version of chicken pot pie you’ve ever had, but you should know by now that I am not about giving up ALL of the delicious flavor in a recipe when I make it over. Balance, balance, balance! No restrictions, just trying to make slightly healthier decisions whenever we can.

So, how, I bet you’re wondering, do we make these pockets “healthier” than your average chicken pot pie? The main change I’ve made to the original recipe is using my OG cashew cream in place of the typical heavy white sauce the binds all of the fillings together. I’ve said it before and I’ll say it again, cashew cream is pretty much a magical healthier alternative to any cream sauce you’ve ever made. You first saw me use it on my Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream, then again on my Spicy Stuffed Pasilla Peppers with Cashew Cream Sauce, and once again in my Curry Gnocchi with White Lamb Bolognese. I think it’s going to be a very rare occasion that I ever make a REAL cream sauce again. Once you try these Healthier Chicken Pot Pie Pockets, I bet you’ll be in the same boat as me!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

With a little planning, these pockets come together in no time at all. I made the pastry dough the day before (using the crust recipe I used in this Cream Cheese-y Pumpkin Pie,) soaked my cashews for the cream sauce overnight, and whipped up the sauce in my Vitamix in the morning. I also simply used some grilled chicken breasts I already had in the refrigerator (something everyone should meal prep every week!) After you have the dough and cashew cream sauce made, and the cooked chicken breast on hand, you’ll spend 15 minutes max whipping together the pot pie filling, and 25-30 minutes baking the pockets. No sweat.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

These Healthier Chicken Pot Pie Pockets are not only incredibly versatile in how they can be enjoyed, they also reheat incredibly well. We enjoyed them over a course of a few days and they tasted fantastic every single time we reheated them.

So that’s the deal! That’s how we make tasty, tummy-warming Healthier Chicken Pot Pie Pockets that are the perfect comfort food for this time of year but will still keep us on track with all of our New Year’s goals. I hope you enjoy them as much as we did!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com
Print
Healthier Chicken Pot Pie Pockets
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These little bites of heaven take the old-school classic chicken pot pie and turn it into a healthier, handheld form. All of the indulgence and less of the guilt!

Course: Appetizer, Main Course, Snack
Servings: 1 dozen
Author: CaliGirl Cooking
Ingredients
For the dough:
  • 3 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter, chilled and cubed
  • 4 tablespoons water
For the cashew cream:
  • 1 cup raw cashews, soaked in filtered water for at least 4 hours
  • 3/4 cup filtered water
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon salt
For the filling:
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 1 large carrot, peeled and diced
  • 1 stalk of celery, diced
  • 1/2 cup frozen peas
  • 1 medium cooked chicken breast, diced
  • Salt and pepper, to taste
  • 1 egg
Instructions
  1. First, prepare the dough. Combine all dough ingredients in a large mixing bowl and, using fingers, incorporate until dough begins to come together (it will still be slightly crumbly.) Using hands, form dough into a ball and then flatten slightly into a disc. Wrap in saran wrap and refrigerate for at least 30 minutes. 

  2. Next, prepare the cashew cream. Drain soaking water from the cashews and place in a high-powered blender. Add filtered water, nutritional yeast and salt and blend on high until a smooth cream forms. Set aside.

  3. Now, time to prepare the filling. In a large saute pan, warm the olive oil over medium-high heat. Add the onion and saute for a few minutes, until they start to become translucent. Add the carrot, celery and garlic and saute for another 5-10 minutes, until vegetables begin to soften. Add the frozen peas and chicken breast, and then the cashew cream. Stir to combine and continue to cook until mixture is warmed through. Turn heat down to low and move on to prepping the dough.

  4. Preheat the oven to 400 degrees Fahrenheit. Spray a large baking pan with nonstick cooking spray, or line it with parchment paper. Set aside.

  5. Remove the dough from the refrigerator. You may need to let it warm up to room temperature a bit before you can roll it out. Once the dough is soft, roll it out to about ½ inch thickness. Using a large circle cookie cutter (I actually used a large ramekin since I didn’t have a large enough cookie cutter,) cut the dough into circles that are about 7-8 inches in diameter.

  6. Scoop about two tablespoons of filling onto one half of each of the circles, and then fold the other half over top. Use your fingers to pinch the dough up around the edge and seal. Place pockets on the prepared baking sheet. 

  7. In a small bowl, whisk the egg to make the egg wash. Brush the wash over each of the pockets, then cut a small slit in the top of each to allow the filling to vent during cooking. 

  8. Place in preheated oven and bake for 25-30 minutes, or until the pockets are a nice golden-brown color. Serve warm.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

 

Little bites of heaven right here!

Chai Chia Oatmeal

It’s time to hop back in the saddle of life.

Chai Chia Oatmeal | CaliGirlCooking.com

And I’m going to do it with this Chai Chia Oatmeal by my side.

We got back from Lake Tahoe late Thursday night, just one day after we had initially anticipated and one day before the next storm was supposed to come in. We had such a great time relaxing, playing games and spending time with family…We never wanted to leave but, alas, we had to get back to reality and do this thing called life.

After two weeks away from home (and mostly eating other peoples’ food) I was so excited to get back in the kitchen on Friday and make my own delicious, wholesome food. First up on the list was this Chai Chia Oatmeal, which IMHO is the perfect January breakfast. Healthy, filling and easy to prepare, while still making us feel that we don’t have to say goodbye to all of the festive holiday cheer that has filled us up over the past couple of months.

Chai Chia Oatmeal | CaliGirlCooking.com

Speaking of cheer and happiness, has everyone set their intentions and goals for the New Year? I prefer to do this instead of setting resolutions, as having an end goal always motivates me to push forward and achieve everything I want to do. I took some time in between Christmas and New Year’s to reevaluate the direction I want to take the blog (and related business,) and I’m so excited to start setting things into motion to achieve these goals.

The New Year is a perfect time for this, but I think it’s important for us to remember to stop, reflect and reassess more often than once every 365 days. One of my goals for 2017 is to check in with myself AT LEAST every month, and see if I need to approach things a little differently or start focusing more of my time on something else. I think this is so necessary for entrepreneurs like myself, but also for anyone who is trying to achieve something in the New Year. Tell me, what are your goals and intentions for the year ahead?

We all know that one of the biggest intentions people set at New Year’s is to clean up their eating habits. Although you all know I don’t believe in restrictive diets, I think it is inevitable that eating healthier, more whole foods is top of mind at this time of year. I’m all for the healthy eating (and this Chai Chia Oatmeal is healthier than I’ll get out) but let’s not forget to sneak in little indulgences here and there. If it were up to me, I’d ask each and every one of you to have the goal of more BALANCE in your life as opposed to setting restrictions for yourself.

Chai Chia Oatmeal | CaliGirlCooking.com

So time for me to get off my pedestal and tell you all about this Chai Chia Oatmeal that is likely to be on repeat weekly in your household once you try it. It comes together in under 30 minutes, and even reheats well if you want to prep it in advance. There is also a huge amount of flavor for very few ingredients. All wins in my book!

Perhaps my favorite part of this recipe is the way we get the “chai spice” flavor into the oatmeal. Rather than having to worry about throwing in all of the different spices that go into chai, we simply steep two chai tea bags in the oatmeal’s liquid as it cooks. I used half water and half unsweetened vanilla almond milk, but you could easily go all one or the other based on your taste preferences.

Aside from the above mentioned base ingredients, all that goes into this wholesome breakfast is honey, a little vanilla extract and, of course, the chia seeds! And if you really want to jazz up your Chai Chia Oatmeal, may I suggest topping it all with toasted walnuts, homemade whipped cream and ground cinnamon? Or what about pecans, maple syrup and Greek yogurt? The healthy possibilities are endless, my friends, so let’s get about whipping this up in the kitchen, shall we?

Chai Chia Oatmeal | CaliGirlCooking.com

Chai Chia Oatmeal | CaliGirlCooking.com
Print
Chai Chia Oatmeal
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This warming oatmeal is full of comforting chai spices and filling chia seeds. It's the perfect, healthy cold weather breakfast that will keep you right on track with your healthy eating goals.

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
For the oatmeal:
  • 1 cup water
  • 1 cup unsweetened vanilla almond milk
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 2 chai tea bags
  • 1 tablespoon honey
  • 1 tablespoon chia seeds
  • 1/4 teaspoon vanilla extract
Suggested toppings:
  • Toasted walnut or pecan pieces
  • Homemade whipped cream
  • Plain Greek yogurt
  • Ground cinnamon
  • Maple syrup
Instructions
  1. In a medium saucepan, combine the water, almond milk, oats, salt and tea bags. Bring mixture to a boil and cook for about 10 minutes, or until all of the liquid has absorbed into the oats. 

  2. Stir in the honey, chia seeds and vanilla extract. 

  3. Spoon into bowls and top with desired toppings. Serve immediately.

Chai Chia Oatmeal | CaliGirlCooking.com

Spicy Beet Poke

Reinventing the wheel right here ↓

Spicy Beet Poke | CaliGirlCooking.com

Okay, I have to admit that this wasn’t my own inventive idea, but I do have to say I’m pretty darn excited that I’ve created my own version to enjoy WHENEVER I want. Spicy Beet Poke is going to be my jam for the foreseeable future.

I first tasted Beet Poke at Mud Hen Water on my trip to Honolulu in November. As soon as I took a bite, I kicked myself for not having thought of this idea myself. Basically, we’re talking all of the delicious flavors that go into making the classic ahi poke, but subbing in this hearty, sweet root vegetable instead of the fish. The version I had at Mud Hen Water was dressed as classic ahi poke is, but me being the heat-lover that I am, I had to go ahead and spice it up a bit.

Don’t get me wrong, I love good old Spicy Poke with fresh ahi just as much (or more) than the next gal, but I love it soooo much that sometimes I think I should cool it on my raw ahi intake (or drink a ton of green tea to counteract the mercury!) I’ve said it once and I’ll say it again, balance is the key.

Spicy Beet Poke | CaliGirlCooking.com

P.S. Did you know my Spicy Poke Bowls are the number one pinned recipe on Pinterest??

This is also a great alternative for those who either (a) do not like or (b) cannot eat raw fish. I’m all about finding alternative versions of dishes that everyone can enjoy!

Plus, did I mention how healthy this Spicy Beet Poke is? Beets are chock full of Vitamin C, potassium and folate, and the dressing is incredibly light yet super flavorful. We use sesame oil and soy sauce, and feel free to use low-sodium soy if you’re watching your sodium intake. For the spice, we throw in some sambal oelek (aka Korean chili paste), and of course we need to add in the classic sliced green onions and white sesame seeds, for both great color AND flavor.

Spicy Beet Poke | CaliGirlCooking.com

In other words, this is the PERFECT dish for kicking off your New Year’s healthy eating resolutions on the right foot. And, if you roast the beets ahead of time, it comes together in less than 10 minutes flat. Healthy AND quick, how about that?

We’re heading back from Lake Tahoe today and, although it was so fun spending such quality time with our parents, I’m excited to get back home and get back into my routine again. I’m also working on my goals and content for 2017, so please let me know if there’s anything you’d like to see more of here at CaliGirl Cooking for the New Year.

Have a great rest of the week and I’ll see you on Friday with a “healthy” cocktail recipe!

Spicy Beet Poke | CaliGirlCooking.com

Spicy Beet Poke | CaliGirlCooking.com
Print
Spicy Beet Poke
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Course: Main Course, Side Dish
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 4 medium beets, peeled and cut in half
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 teaspoons sambal oelek (or sriracha)
  • Seaweed salad, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place beets on a jelly roll pan lined with aluminum foil and drizzle on olive oil. Season with salt and pepper and toss a bit to combine. Roast in oven for about 40 minutes, or until you can easily pierce the beets with a fork. Remove and place in refrigerator until cold to the touch, at least 30 minutes.

  2. Remove the cold beets from the refrigerator and cut into cubes. Place in a medium mixing bowl. Add green onions, soy sauce, sesame seeds, sesame oil and sambal oelek and toss to combine. Transfer to a serving bowl and garnish with seaweed salad. This dish is best served cold.

Spicy Beet Poke | CaliGirlCooking.com

 

It’s so healthy you can eat the whole thing!!