Yes, yes poke is raw fish and this is a vegan recipe. As per usual I’m and playing it fast and loose with the food rules and calling things what I feel like. The steamed and marinated beetroot stands in for the raw fish in this ‘poke’ rendition and it’s full of fresh, light flavours.
Look at those colours! Roasted celeriac, farro, quinoa and bulgur are combined with toasted seeds and nuts, grapefruit pickled carrots and a bright pink beetroot yoghurt sauce to make a killer winter salad.
All the things about this tart make me very happy. Earthy, sweet beetroot, bright green spinach, the pretty beetroot greens and the creamy goats cheese. This is a fairly classic combination, but I’ve included a few tweaks in this recipe to include more vegetables and use some of my favourite things. The result is a nutty, sweet and salty tart that I love for lunch or dinner.