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Pickled Umeboshi Beets

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Pickled Umeboshi BeetsHirsheimer & Hamilton

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Recipe information

  • Total Time

    1 hour 40 minutes

  • Yield

    Makes 8 servings

Ingredients

3 medium beets (about 1 1/2 pounds)
8 umeboshi (Japanese pickled plums)
2–3 tablespoons umeboshi vinegar or unseasoned rice vinegar

Preparation

  1. Step 1

    Preheat oven to 475°F. Wrap beets in foil; place on a rimmed baking sheet and roast until tender, 1–1 1/4 hours. Unwrap; let cool slightly. Remove skin, then cut beets into wedges. Place in a small bowl, add umeboshi and vinegar, and toss to coat.

    Step 2

    DO AHEAD: Beets can be made 5 days ahead. Cover and chill.

TagsJapaneseEast AsianAsianBeetRoot VegetableVegetableSideSnackDairy FreeNut FreeGluten FreeEasyMeal PrepMake AheadPickle & PreserveBon Appétit

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