PICKLED UMEBOSHI BEETS
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
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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