Skip to main content
Epicurious
Bon Appétit

Pickled Umeboshi Beets

By Melissa Hamilton and Christopher Hirsheimer
Image may contain Plant Fruit and Food
Pickled Umeboshi BeetsHirsheimer & Hamilton

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

Recipe information

  • Total Time

    1 hour 40 minutes

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. Step 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.

    Step 2

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

TagsJapaneseEast AsianAsianBeetRoot VegetableVegetableSideSnackDairy FreeNut FreeGluten FreeEasyMeal PrepMake AheadPickle & PreserveBon Appétit

See Related Recipes and Cooking Tips

Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.