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Pickled Umeboshi Beets

The salty-sweet-sour umeboshi complement the earthy notes in the beets.
From: bonappetit.com SERVES 8

3 medium beets (about 1½ lb.)
8 umeboshi (Japanese pickled plums)
2–3 tablespoons umeboshi vinegar or unseasoned rice vinegar

Preheat oven to 475°. Wrap beets in foil; place on a rimmed baking sheet and roast until tender, 1–1¼ 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.