- For the Roast Beets: Select beets that are approximately the same size. Cut off stem end leaving approximately ½” of stem to not cut into the beet flesh.
- Preheat the oven to 400°F.
- Arrange beets in 3 – 2” ½ hotel pans, segregated by color, add a ¼” cup of water to each pan, cover tightly with aluminum foil, and roast for approximately 40 minutes, or until tender.
- Remove foil and allow to cool. Rub off the skins with your hands. If there is a stubborn patch, carefully trim with a paring knife. Do not run under water.
- Keep beets segregated and refrigerate until completely chilled.
- Using a mandolin, slice beets in into ¼” thick slices.
- For the Orange Slices: Cut off the top and bottom of each orange. Stand oranges on one end and cut of skin including the pith. Trim off any pith that you missed so oranges are completely clean.
- Cut oranges crosswise into ¼” circles. Poke through to remove all seeds.
- For the Shiitake Mushrooms: Clip off shiitake stems with scissors, then slice caps as thinly as possible.
- Heat a non-stick skillet over medium-high heat, and drizzle with Kikkoman Toasted Sesame Oil, heating until it smokes. Add the sliced shiitakes, and sauté until they are caramelized and crispy.
- To Serve: Shake the poke sauce before using.
- Drizzle poke sauce onto plate, shingle with beets and orange slices, alternating different colors. Drizzle more poke sauce across the top of beets and oranges, and scatter with crispy shiitake mushrooms, and tarragon leaves.
- Finish plate with orange zest and macadamia dust from microplane
Source: As presented to The Culinary Institute of America and Kikkoman, USA by Chef Andrew Hunter, 2021
