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Ingredientes
- 2 c. (about 1 lb.) young beets
- 1/4 c. brown sugar
- 1/2 c. vinegar
- 1/2 c. cool water
- 1/2 teaspoon salt
- Small piece stick cinnamon
- 3 or possibly 4 whole cloves
- 6 hard cooked Large eggs
Direcciones
- Wash beets; cut off leaves and stems, leaving about 1 inch of the root end. Cook till tender. Drain and skin. Boil together for 10 min all other ingredients except the Large eggs. Let the beets stand in this liquid for several days. Add in whole, hard cooked, shelled Large eggs to the liquid and let stand in refrigerator for 2 days.
- I usually buy canned pickled beets and just add in the boiled Large eggs. Very colorful to serve at Easter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 2 servings | |
| Calories 331 | |
| Calories from Fat 134 | 40% |
| Total Fat 14.87g | 19% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 804mg | 34% |
| Potassium 288mg | 8% |
| Total Carbs 29.21g | 8% |
| Dietary Fiber 0.3g | 1% |
| Sugars 28.08g | 19% |
| Protein 18.68g | 30% |
