First things first, grab your beets and give them a good wash. Trim the rough ends, and then cut them into bite-sized cubes about 1/2 inch each. This ensures that they cook evenly. In a medium saucepan, add the beet cubes, water, and sea salt.

Now, bring the saucepan over to the stove and set it to a low heat. You want to simmer the beets gently for 15 to 20 minutes, or until they are tender enough to easily poke with a fork. You’ll know they’re done when they’re soft but not mushy.

Once cooked, carefully drain any leftover water from the beets. Place them in a mixing bowl and let them cool a bit. This is essential because you want to mix the warm beets with the marinade for all those incredible flavors to seep in.

While the beets are cooling, let’s move on to the dressing. In a separate mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, lime juice, maple syrup, and chili flakes (if you’re using them). If you’re feeling zesty, add the lime zest for an added punch of flavor.

With the beets cooled slightly, pour the poke marinade over them while they’re still warm. This step helps the beets absorb the delicious flavors. Give it a gentle toss, so everything is well-coated.

Let the mixture sit for a few minutes to cool down further before folding in the chopped green onions and cilantro. Ensure they're evenly distributed throughout; the herbs add a fresh bite that really makes the dish shine.

Cover the bowl with plastic wrap or transfer the beet poke to a sealed container, and pop it into the fridge to chill. This dish tastes even better once it has had time to marinate. Before serving, give it a taste and adjust the seasoning if desired. Sprinkle sesame seeds and the shredded seaweed if using on top for that final touch.

Serve your beet poke over a bed of rice, greens, or even soba noodles. Drizzle some of that flavorful marinade over everything, then top it off with the beet mixture. It’s vibrant, healthy, and absolutely delightful!