Recipe:

Pickled Eggs and Beets

Email recipe | Print recipe | Post to Twitter | Post to Facebook

Rate this | Add your comment

Serves 6

Tangy, yet sweet, this natural version of the springtime classic brings a burst of flavor to fresh salad greens and grilled meats. Simple to prepare, it also makes a tasty, protein-packed snack.

Ingredients

6 medium fresh beets, steamed to tender and peeled
6 large 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 natural brown sugar
1 1/2 teaspoons sea salt
1 three-inch stick of cinnamon
3 whole cloves

Method

Quarter cooked, peeled beets and place in a large bowl along with peeled, boiled eggs and chopped shallot. In a medium saucepan, mix vinegar, apple juice, water, brown sugar, salt, cinnamon and cloves. 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 for at least 24 hours before serving.

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

Nutrition

Per Serving (8.5 oz-wt.): 240 calories (50 from fat), 6g total fat, 1.5g saturated fat, 8g protein, 42g total carbohydrate (3g dietary fiber, 37g sugar), 210mg cholesterol, 720mg sodium

Tags: Make Ahead, Wheat Free, Vegetarian, Gluten Free

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.