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For this vegetarian rendition of an ahi tuna poke recipe, earthy roasted beets, ambrosial black garlic, toasted hazelnuts, spring onions, and sun-kissed tomatoes are marinated in a blend of hazelnut oil and rice vinegar then finished off with fragrant chamomile flowers and heirloom benne seeds. A perfect transition from winter to the bright spring months, this creative vegetarian poke salad recipe is a welcomed pairing to the 2016 Jordan Russian River Valley Chardonnay.
2 pounds beets, scrubbed
½ cup toy or red currant tomatoes, halved
½ cup hazelnuts, toasted and chopped
¼ cup spring onions, thinly sliced
1 clove black garlic, thinly sliced
2 Tbsp extra virgin hazelnut oil
1 Tbsp seasoned rice vinegar
¼ tsp mandarin orange zest
1 Tbsp benne seeds, toasted (sesame seeds may be substituted)
Chamomile flowers and microgreens for garnish
Spring onion blossoms for garnish (optional)
Preheat oven to 400°F. Place beets in a baking dish and cover with foil. Roast for 45 minutes to an hour until easily pierced by a fork. Allow to cool completely then peel beets and cut into ½-inch cubes.
In a large bowl, combine beets, tomatoes, hazelnuts, onions, half of the benne seeds and garlic.
In another bowl, whisk to combine hazelnut oil, rice vinegar, and orange zest. Add marinade to the beets and gently toss to combine. Cover and refrigerate for at least one hour.
To plate, divide poke between serving plates. Garnish with reserved benne seeds, chamomile flowers, microgreens and spring onion blossoms, if using.
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