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Pennsylvania Dutch Red Beet Eggs

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  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

Boil beets until tender; remove skins and slice 1/2 inch thick.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

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

Pennsylvania Dutch Red Beet Eggs Recipe