Ingredients
2 medium beets, peeled and cut into 1/2"-pieces
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon grated lime zest plus 1 tablespoon juice
1 teaspoon chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons dried wakame
1/4 cup sliced scallions, plus more for serving
1 avocado, peeled and chopped
1 small cucumber, peeled and chopped
Cooked rice or soba noodles, for serving
Toasted sesame seeds and peanuts, for serving
Preparation
Fill a pot with about an inch of water and fit a steamer basket on top; bring to a simmer. Add beets, cover, and steam until beets are tender, 15 to 20 minutes. Drain beets and let cool.
In a medium bowl, whisk together ginger, oil, lime zest and juice, chili-garlic sauce, rice vinegar and soy sauce. Stir in 2 tablespoons dried wakame, steamed beets, and scallions. Let stand at least 15 minutes (or refrigerate up to 1 day).
To serve, toss avocado and cucumber with beet mixture; serve over cooked rice or soba noodles, topped with toasted sesame seeds, peanuts, and scallion greens.
