Pickled Eggs and Beets

Pickled Eggs and Beets

Serves 6

Tangy, yet sweet, this springtime classic offers a riot of flavor (and color) to fresh salad greens and grilled meats. Simple to prepare, it also makes a tasty, protein-packed snack.

  • 6 medium fresh beets, steamed to tender and peeled
  • 6 eggs, hardboiled and peeled
  • 1/3 cup chopped fresh shallot, (about 1 very large shallot)
  • 1 cup raw unfiltered apple cider vinegar
  • 1 cup apple juice
  • 1/2 cup water
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons fine sea salt
  • 1 three-inch stick of cinnamon
  • 3 whole cloves
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Quarter beets and place in a large bowl along with eggs and shallot. Combine vinegar, juice, water, sugar, salt, cinnamon and cloves in a medium saucepan. Bring to a boil over medium high heat, stirring often. Remove from heat and pour over beets and eggs. Allow this mixture to come to room temperature. Transfer to a container with a tight fitting lid. Cover and refrigerate at least 24 hours before serving.

*As a time saving option, 1 (16-oz) can  drained, sliced organic beets may be substituted.

Nutritional Info: 
Per Serving:130 calories (45 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 200mg sodium, 13g carbohydrate (2g dietary fiber, 9g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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