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Vegan Beet Poke Salad

This Vegan Beet Poke Salad is gorgeous! It’s a veggie-packed dish that looks like poke, but has beets instead of raw fish! It is delicious, healthy, and even Whole30! This salad is grain-free, gluten-free, and dairy-free, so it suits all diets!

Vegan Beet Poke Salad

I have to be honest with you: I have no idea if this Vegan Beet Poke Salad tastes like real poke. Poke, in case you didn’t know, is kind of like sushi in a bowl. It has raw fish, which I am definitely not a fan of. I live in a landlocked state, so obviously I don’t have great access to fresh fish. The one time I had sushi, it had cooked fish or crab or something — not raw. Plus, I have friends who have had nasty experiences with poke. I’m not willing to risk it! If I got food poisoning from something as benign as coconut milk, I don’t want to think about what I’d get from raw fish!

Enter this Vegan Beet Poke Salad! It doesn’t have any fish — obviously, since it’s vegan! The beets are supposed to be the “fish,” but they don’t taste like fish at all. This is not much more than a super-fresh salad; it is full of kale, cucumber, and other crisp vegetables!

Vegan Beet Poke Salad Vegan Beet Poke Salad

You can certainly add rice to the bottom, but I stuck with broccoli and kale. If you don’t like kale, feel free to sub it out! I would not, however, take out the avocado or orange. These two ingredients add so much flavor: the orange (I used a blood orange) is sweet, and the avocado is creamy! The orange and avocado really elevate this from a normal salad to a poke-like dish.

Vegan Beet Poke Salad Vegan Beet Poke Salad

Like I said, I’ve never had real poke, so I can’t attest to this one’s accuracy. It does look a lot like real poke, though! I used one normal beet and one yellow beet in this recipe, and I loved them both! I think I like golden (yellow) beets better, because a) they don’t stain everything they touch and b) they’re slightly sweeter and less strong in flavor. They’re perfect in this Vegan Beet Poke Salad!

I also used a blood orange rather than a normal orange because we had them on hand and I think they’re beautiful! I have a thing for fruit that looks like jewels, as I mentioned in this Instagram post. Who can resist a piece of fruit this beautiful?!

Vegan Beet Poke Salad Vegan Beet Poke Salad

My favorite part of this recipe is the fact that it looks like a rainbow in a bowl. Does anyone else try to follow the rule of “eating the rainbow” (and no, I’m not talking about Skittles)? Basically, you try to get food of every color on your plate. Unless you eat blueberries on the reg, I would think that blue is hard to find. That’s okay, though — we all know the most important color is green!

Back to this salad: not only is it delicious and healthy, it is beautiful. I hope you make it and love it!

Print Recipe
Vegan Beet Poke Salad
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Scrub the beets to remove any dirt. Place them in a large saucepan and add enough water to cover. Heat the water over high until it begins to boil, then reduce heat to low and cook until the beets are soft to the touch (30-45 minutes). They should give a little when you push on them with your thumb, but they should not be squishy.
  2. Remove the beets from the pot and let them cool completely. Meanwhile, slice the cucumber into thin slices. Cube or slice the avocado and cut up the blood orange. If using rice as a base, cook rice.
  3. Peel the cooled beets and slice them into small cubes. Mix together the mirin, sesame oil, rice vinegar, and red pepper flakes. Pour the marinade over the beets and toss thoroughly to coat. Season the beets with salt to taste. Allow the beets to marinate for 5-10 minutes.
  4. Assemble the bowl: place kale or rice on the bottom. Layer the beets, cucumber, avocado, and blood orange on top. Sprinkle with more salt (if desired) and sesame seeds. Enjoy!

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