Pickled Umeboshi Beets
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These pickled umeboshi beetroots offer a vibrant, contemporary twist on a classic preserve. By roasting the beetroots whole in their skins, you lock in their natural sweetness, which provides a beautiful contrast to the salty, sharp tang of the Japanese pickled plums. The result is a bold vegan side dish that brings a pop of colour and a sophisticated savoury depth to any autumnal spread.
This simple recipe is ideal for those who enjoy fusion flavours and looking for healthy, gut-friendly additions to their meals. These beetroots are particularly delicious served alongside steamed grains, tossed through a crisp green salad, or as part of a plant-based grazing board. They can be prepared up to five days in advance, making them an excellent choice for midweek meal planning.
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Ingredients for Pickled Umeboshi Beets
3 medium beets (about 675g)
8 umeboshi (Japanese pickled plums)
2–45ml umeboshi vinegar or unseasoned rice vinegar
How to make Pickled Umeboshi Beets
Preheat oven to 246°C. 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: Beets can be made 5 days ahead. Cover and chill.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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