Pickled Eggs and Beets
4

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.

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    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 brown sugar
    • 1 1/2 teaspoon sea salt
    • 1 three-inch stick of cinnamon
    • 3 whole cloves
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    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.

    Nutritional Info: 
    Per Serving:240 calories (50 from fat), 6g total fat, 1.5g saturated fat, 210mg cholesterol, 720mg sodium, 42g carbohydrate (3g dietary fiber, 37g 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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