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Receta Pennsylvania Dutch Red Beet Eggs

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Raciónes: 2

Ingredientes

Cost per serving $1.35 view details

Direcciones

  1. 1. Drain beets. Reserve the liquid. Place the beets in a 1 1/2 qt jar.
  2. 2. Measure reserved beet liquid. If necessary, add in sufficient water to measure 1 c..
  3. 3. In small saucepan, combine beet liquid, cider vinegar, sugar and salt; bring to boiling, stirring. Pour mix over beets; then chill, tightly covered, 24 hrs.
  4. 4. Next day, remove beets from jar; put Large eggs in the jar; chill Large eggs covered, 24 hrs. Also, chill beets, covered.
  5. 5. TO SERVE: drain Large eggs and halve lengthwise. Arrange washed lettuce leaves on plate. Pile pickled beets in center of leaves. Arrange pickles Large eggs around the beets on the lettuce leaves. Delicious! Makes an attractive dish for a buffet meal!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 320g
Recipe makes 2 servings
Calories 430  
Calories from Fat 132 31%
Total Fat 14.7g 18%
Saturated Fat 4.58g 18%
Trans Fat 0.0g  
Cholesterol 625mg 208%
Sodium 1376mg 57%
Potassium 287mg 8%
Total Carbs 52.24g 14%
Dietary Fiber 0.0g 0%
Sugars 51.57g 34%
Protein 18.6g 30%
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