PICKLED UMEBOSHI BEETS

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Pickled Umeboshi Beets image

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

Provided by Melissa Hamilton

Time 1h40m

Yield Makes 8 servings

Number Of Ingredients 3

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

Steps:

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

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