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Poke-Inspired Beet Bowl
Serves 3-4

Ingredients:
1 cup / 200g short grain brown rice, soaked overnight if possible
¾ tsp. fine sea salt
2 cups / 250g edamame beans, fresh or frozen
2 tsp. cold-pressed olive oil
a couple pinches flaky sea salt

Beets & Marinade
3 medium Chiogga (candy striped) beets
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. olive oil
1 tsp. finely grated ginger
pinch fine sea salt

Avocado Wasabi Cream
2 medium ripe avocados
2 tsp. freshly squeezed lemon juice
1-2 tsp. wasabi powder, to taste
pinch fine sea, to taste

2 spring onions, sliced lengthwise into ribbons
2 medium carrots, julienned
2 Tbsp. sesame seeds
3 Tbsp. nori flakes

Directions:
1. Preheat oven to 400°F / 200°C. Wrap beets in aluminum foil and place on a baking sheet in the oven. Roast until tender, about 45 minutes (to check doneness, peel back the foil of one beet and insert the tip of a sharp knife. If there is little resistance, it’s ready). Peel back foil from each beet and let cool slightly.

2. While the beets are roasting, make the rice. Drain and rinse well. Place in a pot with 2 cups / 500ml of fresh water and salt. Cover, bring to a boil and reduce to simmer. Cook until tender (add more during cooking if necessary), about 45 minutes.

3. While the rice is cooking, make the Avocado Wasabi Cream. Scoop out the flesh from both avocados and add to a food processor. Blend on high, then add the lemon juice, wasabi powder and salt. Taste and adjust seasoning as needed.

4. In a medium bowl, whisk together the lemon juice, olive oil, ginger and salt. Slip the skins off the cooled beets. Cut the beets into cubes and toss in the marinade. Let sit for at least 20 minutes.

5. While the beets are marinating, bring a medium pot of water to the boil. Add a few pinches of salt and the edamame. Simmer for a couple minutes until bright green and tender (do not overcook!). Drain and rinse under cold water to halt cooking. Toss with a little olive oil and sprinkle with flaky salt.

6. In a dry skillet over medium heat, toast sesame seeds, stirring often until fragrant, about 2-3 minutes. Remove from heat and set aside.

7. Julienne the carrots.

8. To assemble, divide the rice among the bowls. Add the marinated beets, edamame, carrots and a dollop of Avocado Wasabi Cream. Sprinkle with nori flakes, the toasted sesame seeds and top with the spring onions. Enjoy!