Going to the Greenmarket is a much more enjoyable task in the dead of winter if I make it a game to find the most humongous vegetables I can. The other weekend I found a watermelon radish twice the size of my fist, and the weekend prior I discovered the biggest beet I had ever seen.
Even more fun than the hunt is the kill: that is, figuring out what to do with these gigantic goodies. My initial plan with this guy was a meaty beet steak, but I decided to see what the fuss about poke was about. This is an easy enough dish to make on a weekday night, but it's unexpected enough that it would be fun to serve while entertaining.
2 cups roasted beets, cubed
1 tablespoon grated ginger
2 tablespoons soy sauce
1 tablespoon organic sugar
1 tablespoon sesame oil
1 scallion, sliced
1/2 sweet onion, thinly sliced
Lime juice, to taste
Cilantro, to taste
Sesame seeds, to garnish
Cooked brown or white rice, for serving
1. Place the freshly grated ginger into a large bowl. Finely slice the scallions and the onion and toss into the bowl. Add the cane sugar, soy sauce, and sesame oil to the bowl and stir to incorporate.
2. Add lime juice, sesame seeds, and cilantro to taste. Serve over hot or cold rice.