Roasted Beets with Ume Plum & Yogurt

Recipe PREP 10 min COOK 45 min

Roasted Beets with Ume Plum & Yogurt

PREP 10 min COOK 45 min

Description

Chef Shin Harakawa of Tokyo’s Blind Donkey elevates roasted beets with red vinegar, pickled Japanese plum, and yogurt. This recipe is from her book, Snacky Tunes: Music Is the Main Ingredient. Fiber-rich beets support gut health, folate aids cell function, and nitrates boost brain and athletic performance. Tangy umeboshi adds polyphenols, benefiting the heart, digestion, and liver.

Ingredients

2 to 4 SERVES

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

Directions

Step 1

Heat the oven to 425°F/220°C.
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.
Step 3

While warm, peel the beet skins under running water. Cut the beets in half, put them in a bowl, and set aside.
Step 4

In a separate bowl, mix the plum, yogurt, and olive oil and set aside.
Step 5

Pour the red wine vinegar over the beets. Serve the beets and yogurt sauce together, with chopped or small sprigs of dill.