Ingredients
3 medium beets (about 1 1/2 pounds)
8 umeboshi (Japanese pickled plums)
2-3 tablespoons umeboshi vinegar or unseasoned rice vinegar
Method
Sources
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dataset
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Salty-sour brine from umeboshi production — dressings, rice, pickles
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Salty-sour brine from umeboshi production — dressings, rice, pickles
Salt-pickled plums — onigiri filling, rice, dressings, medicinal
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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: