Pickled Umeboshi Beets
This recipe creates vibrant, tangy pickled beets infused with the distinctive salty-sour flavor of umeboshi plums. It's a simple yet elegant side dish that brings a refreshing, umami-rich counterpoint to any meal, perfect for those seeking unique flavor combinations.
Equipment
- 1 Medium Pot
- 1 Cutting Board
- 1 Sharp Knife (Paring or Chef's)
- 1 Large Mixing Bowl
- 1 Small Bowl and Fork (or Mortar and Pestle) For mashing umeboshi
Ingredients
Main
- 3 medium beets about 1 1/2 pounds
- 8 umeboshi Japanese pickled plums
- 2 –3 tablespoons umeboshi vinegar or unseasoned rice vinegar
Instructions
- Wash beets thoroughly and trim off the greens and root ends.
- Place beets in a medium pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30-45 minutes, easily pierced with a fork.
- Drain the cooked beets and let them cool slightly. Once cool enough to handle, peel the skins using your hands or a paring knife.
- Slice the peeled beets into 1/4-inch thick rounds or wedges. Set aside.
- In a small bowl, remove the pits from the umeboshi plums. Mash the flesh thoroughly with a fork or mortar and pestle until a paste forms.
- Add 2 tablespoons of umeboshi vinegar (or unseasoned rice vinegar) to the mashed umeboshi and mix well to combine, forming a dressing.
- Place the sliced beets into a large mixing bowl. Pour the umeboshi dressing over the beets.
- Gently toss the beets to ensure they are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably several hours, to allow the flavors to meld. Taste and add the remaining 1 tablespoon of vinegar if a stronger tang is desired.
- Serve the pickled umeboshi beets chilled as a vibrant side dish or garnish.
Notes
When cooking the beets, aim for tender-crisp rather than mushy; they should be easily pierced but still offer a slight resistance. This ensures they maintain their texture after pickling. Handle the hot beets carefully when peeling, perhaps using a paper towel to grip them. The umeboshi provides a unique salty, sour, and umami depth. Adjust the vinegar amount to your preference; umeboshi vinegar is potent, so start with the lower end and add more if you desire a sharper tang. These beets are excellent as a vibrant side dish, part of a bento box, or as a contrasting element on a cheese board.