Hirsheimer & Hamilton
The salty-sweet-sour umeboshi complement the earthy notes in the beets.
Recipe information
Total Time
1 hour 40 minutes
Yield
8 Servings
Ingredients
3
medium beets (about 1½ lb.)
8
umeboshi (Japanese pickled plums)
2–3
tablespoons umeboshi vinegar or unseasoned rice vinegar
Need to make a substitution?
Preparation
Step 1
Preheat oven to 475°. Wrap beets in foil; place on a rimmed baking sheet and roast until tender, 1–1¼ 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.
Nutrition Per Serving
Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 310