Beet "Poke" Bowl

PreparationFor the Marinated Beets: If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice. Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight. The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well. For the Rice Bowls: Toss the diced carrots and sweet onion together in another bowl. Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve. 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. From Vegetables Unleashed: A Cookbook © 2019 by José Andrés. Reprinted with permission by Anthony Bourdain/Ecco, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.