Pennsylvania Dutch Red Beet Eggs Recipe
Ingredients
| Beets | 5 Medium | |
| Vinegar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Hard cooked eggs | 8 |
Nutrition Facts
Serving size
Calories 223 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 241.7 mg80.6%
Sodium 459.7 mg19.2%
Total Carbohydrates 31 g10.4%
Dietary Fiber 5.2 g21%
Sugars 25.8 g
Protein 10 g20.4%
Vitamin A 7.9% Vitamin C 15.3%
Calcium 6.1% Iron 12.2%
*Based on a 2000 Calorie diet
Directions
Blend vinegar, water, sugar and salt.
Pour mixture over beets; refrigerate overnight.
Next day remove one half the beet slices; add whole shelled eggs.
Refrigerate another day until eggs become rosy red in color.
Use sliced eggs as a salad garnish or serve with beets as a salad.
Chef
