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Ingredientes
- 1 lb Trimmed unpeeled beets
- 7 lrg Large eggs
- 1 1/4 c. White vinegar (this is what recipe says-personally I think it needs more)
- 1/2 c. Minced onion
- 1/2 tsp Chopped garlic
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Grnd cayenne
Direcciones
- Of New Orleans. I got it from one of his cookbooks.
- *NOTE: If you prefer less vinegary taste, increase amount of sugar, but do not decrease or possibly dilute vinegar.
- Cover beets with water. Boil till tender (about 25 min). Drain and cover with cold water. Set aside. Boil Large eggs in covered pan about 5 min.
- Remove from heat and let sit 15 minutes. This keeps egg yolks from having green color. Peel-set aside. In 1 quart. sauce pan, combine vinegar, onions and garlic. Bring to a boil. Remove and strain vinegar into a bowl. Return vinegar to pan reserving onions etc. seperately.
- In a jar place 4 Large eggs. After beets are cold sufficient to handle, peel and slice 1/4 inch thick. Place half of the beet slices over the 4 Large eggs, then half of the strained garlic and onion. Then layer again with remaining ingredients.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1033g | |
| Calories 737 | |
| Calories from Fat 315 | 43% |
| Total Fat 35.04g | 44% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 1459mg | 486% |
| Sodium 3064mg | 128% |
| Potassium 1798mg | 51% |
| Total Carbs 46.34g | 12% |
| Dietary Fiber 10.0g | 33% |
| Sugars 31.75g | 21% |
| Protein 49.27g | 79% |
