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Description
Eggs fermented in beets, vinegar and sugar.
Ingredients
US|METRIC
12 SERVINGS
- 1 beet (cooked, peeled and quartered)
- 2 cups beet juice (reserved liquid)
- 1 cup white wine vinegar
- 1/4 onion (sliced)
- 1/3 cup granulated sugar
- 3 tsp. cumin
- 12 eggs (hard boileed, peeled)
- 20 slices rye bread (mini)
- 1/4 cup plain greek yogurt (fat free)
- 2 chili (– tablespoons sweet, found in the Asian aisle)
- 1 Tbsp. rice wine vinegar
- 1 cup arugula
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Directions
- Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes.
- Save the beet juice cooking water for the canning.
- Meanwhile, hard boil the eggs by placing the eggs in a pot full of water.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol215mg72% |
Sodium470mg20% |
Potassium340mg10% |
Protein13g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A160% |
Vitamin C8% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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