Roasted Beets with Ume Plum & Yogurt

Recipe 10 minPreparation Time 45 minCooking Time
Roasted Beets with Ume Plum & Yogurt

Roasted Beets with Ume Plum & Yogurt

10 minPreparation Time 45 min Cooking Time

About this Recipe

Roasted beets from chef Shin Harakawa of Tokyo’s vegetable-focused Blind Donkey take on another dimension when amped up with red vinegar, pickled Japanese plum, and yogurt. The recipe is taken from Snacky Tunes: Music Is the Main Ingredient, in which Harakawa’s suggested music pairing is “Elephant Gun” by Beirut.

The Benefits

Fiber-rich beets improve gut flora and promote glucose metabolism. These red root veggies are rich in folate, the key to healthy cell function, antioxidants that help detoxify the liver, and nitrates, which help improve brain and athletic performance. A perfect foil to the sweetness of beets, tangy and sour pickled Japanese plums (umeboshi) are rich in polyphenols and beneficial for cardiovascular, digestive, and liver health. 


Serves 2 to 4
  • 2 medium red beets, scrubbed
  • 1/2 tsp salt
  • 1 big Japanese pickled ume plum, finely chopped
  • 1/2 cup (120 ml) plain yogurt
  • 2 Tbsp (30 ml) light olive oil
  • 2 Tbsp (30 ml) red wine vinegar
  • A few sprigs of dill for garnish


  1. Step 1
    Heat the oven to 425°F/220°C.
  2. Step 2
    Season the beets with salt. Put them in a small baking dish with 1/2 cup (120 ml) water and cover tightly with foil. Transfer the dish to the oven and bake the beets until tender, about 45 minutes. Remove from the oven.
  3. Step 3
    While warm, peel the beet skins under running water. Cut the beets in half, put them in a bowl, and set aside.
  4. Step 4
    In a separate bowl, mix the plum, yogurt, and olive oil and set aside.
  5. Step 5
    Pour the red wine vinegar over the beets. Serve the beets and yogurt sauce together, with chopped or small sprigs of dill.

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Shin Harakawa

Shin Harakawa

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