Beet Pickled Eggs Recipe | Yummly

Beet Pickled Eggs

PETERBLOCK13536
12Ingredients
115Minutes
270Calories
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Description

Eggs fermented in beets, vinegar and sugar.

Ingredients

US|METRIC
  • 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 teaspoons 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 tablespoon rice wine vinegar
  • 1 cup arugula
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    Directions

    1. Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes.
    2. Save the beet juice cooking water for the canning.
    3. Meanwhile, hard boil the eggs by placing the eggs in a pot full of water.
    View 13 More Steps

    NutritionView More

    270Calories
    Sodium20% DV470mg
    Fat11% DV7g
    Protein25% DV13g
    Carbs12% DV37g
    Fiber16% DV4g
    Calories270Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol215mg72%
    Sodium470mg20%
    Potassium340mg10%
    Protein13g25%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber4g16%
    Sugars10g20%
    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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