You're going to want to try this vegan adobo made with beets

Ah, the great adobo.

We all know it, we all love it, and we all have enjoyed it in its many delicious forms: pork, beef, chicken, as crispy flakes, as adobo sa puti, adobo sa gata, and so it goes.  

But we'd argue this collaboration between Chef Miko Calo and A Home Kewk's Bea Ledesma is one of the freshest takes on adobo.

It's called Adobo Beets and it's made with beets slow-cooked in adobo sauce, pureed with roasted onions and garlic. It's topped with homemade atchara and accompanied blistered Baguio beans on a bed of glistening coconut-lemongrass rice. It's sounds interesting, right?

It's vegan and it's surprisingly filling, but most importantly perhaps, it's adobo like we've never had before. There is a pleasant tartness taking front and center, giving the natural earthiness of beets a nice and agreeable lift. And don't get us started with the fragrant, fragrant rice. 

 

 

 

 

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"The adobo sauce is an ode to one of our favorite Filipino dishes and offers a nice balance to the earthy-sweet beet," the duo said in a statement. "Pickled papaya, carrots and onions offer a nice bite of acid and sweetness, alongside the crunch of blistered Baguio beans," they continued.

The collaboration is the brainchild of Robuchon-trained Chef Miko Calo of Restaurant Metronome and Bea Ledesma, the former editor and publisher behind the A Home Kewk, the popular Instagram account that not only celebrates home cooking, but also serves delicious ovo-lacto sandwiches. 

Adobo Beets (P400) is A Home Kewk's first rice meal. It is launching on Saturday but pre-orders are already open. Don't miss out. — LA, GMA News