Name: Marinated Beet Rice Bowl
Yield: 4 servings
Ingredients: 4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice; 1 1/2 cups water; 1 cup apple cider vinegar; 1/4 cup sugar; 2 teaspoons kosher salt; 1 teaspoon whole black peppercorns; A 1-inch piece of fresh ginger, peeled and minced; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 carrots, peeled and cut into 1/4-inch dice; 1/2 cup diced sweet onion, such as Maui or Vidalia; 3 cups cooked white rice; 1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store); Furikake (see note); 2 scallions, white and light green parts only, thinly sliced

A composed bowl of rice dusted with furikake marinated beets carrots and onions and seaweed salad.

Photo by Peter Frank Edwards

This is a bowl of marinated beets and rice, but it’s also one of our best sellers at Beefsteak. Charisse Dickens, our amazing Hawaiian chef and a dear friend who manages a lot of our R&D, cringes a bit when we use the word poke to describe these beets. To her, poke is marinated fish, the dish that has started showing up everywhere across the United States these past few years, and that’s it. I told her we could call this marinated beets and rice, but then it would only be half as popular at Beefsteak.

Note:

While there are dozens of varieties of furikake (a Japanese seasoning mix), most contain dried fish or shellfish. To make this dish vegan, swap it out for gomasio, a Japanese sesame seed–based condiment.

Recipe notes

See Related Recipes and Cooking Tips

53 Ways to Turn a Bag of Rice Into Dinner
This pantry staple is the key to a delicious dinner.
39 Beet Recipes for Salads, Pickles, Sandwiches, and More
You've eaten enough beet and goat cheese salads. Here are some other options.

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Kimchi Gim Bugak (Fried Seaweed Chips)

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Recipe notes

53 Ways to Turn a Bag of Rice Into Dinner

39 Beet Recipes for Salads, Pickles, Sandwiches, and More