Boil 3 quarts water in a medium sized pot. While water is heating up, peel beets and chop into even ½ inch cubes. Add chopped beets and boil for 10 minutes. Beets should be cooked but still have a crunch and not be mushy or over cooked. Run beets under cold water, add to bowl and let drain in fridge until fully cooled.

In a medium bowl, add: coconut aminos, sesame oil, grated ginger and rice vinegar and whisk together until fully combined.

Once beets are fully cooled, drain thoroughly and toss with poke marinade. Add beet poke on a bed of greens and top with avocado slices, sesames seeds and toasted nori strips.