Ingredients

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

Instructions

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