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.
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.
- 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
Step 1Heat the oven to 425°F/220°C.
Step 2Season 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 3While warm, peel the beet skins under running water. Cut the beets in half, put them in a bowl, and set aside.
Step 4In a separate bowl, mix the plum, yogurt, and olive oil and set aside.
Step 5Pour the red wine vinegar over the beets. Serve the beets and yogurt sauce together, with chopped or small sprigs of dill.