Serves 2
Ingredients
4 each small red beets washed, leaves removed
2 Tbsp extra-virgin olive oil
1 Tbsp rice vinegar, unseasoned
1/2 each red Hawaiian chile, minced
1 tsp inamona
1 sprig mint, chopped
TT Alaea salt
TT black pepper, ground
Instructions
Roasted beets:
Pre-heat oven 350 degrees.
Toss the beets with 1 Tbsp olive oil and wrap tightly in foil. Place on a pan and roast in the oven for about an hour or until tender.
Remove from oven, unwrap the beets and allow them to cool completely.
Peel the beets and cut them into quarters.
Beet poke:
In a bowl, mix together the beets, 1 Tbsp olive oil, rice vinegar, Hawaiian chile, inamona, mint, alaea and black pepper. Taste and adjust seasonings as necessary.