Pickled Umeboshi Beets
A Japanese-inspired pickled beet dish combining tender roasted beets with umeboshi (pickled plums) and tangy vinegar for a unique sweet, salty, and sour flavor combination.
4 servings
1 hr 15 min
Ingredients
- •3 whole medium beets
- •8 whole umeboshi
- •2½ tablespoons umeboshi vinegar
Cooking Instructions
- 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.
75 min
- 2.
DO AHEAD: Beets can be made 5 days ahead. Cover and chill.