Pickled Umeboshi Beets
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
71
Spice
44
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 475°F
2
Wrap beets in foil; place on a rimmed baking sheet and roast until tender, 1–1 1/4 hours
3
Unwrap; let cool slightly
4
Remove skin, then cut beets into wedges
5
Place in a small bowl, add umeboshi and vinegar, and toss to coat
6
DO AHEAD: Beets can be made 5 days ahead
7
Cover and chill
8
Preheat oven to 475°F
9
Wrap beets in foil; place on a rimmed baking sheet and roast until tender, 1–1 1/4 hours
10
Unwrap; let cool slightly
11
Remove skin, then cut beets into wedges
12
Place in a small bowl, add umeboshi and vinegar, and toss to coat
13
DO AHEAD: Beets can be made 5 days ahead
14
Cover and chill