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
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.
Recipe notes
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