Pickled Eggs and Beets
|Pickled beets||16 Ounce (1 Jar)|
|Hard-cooked eggs||6 Medium, shelled|
1) Drain beets and reserve juice.
2) Put the egg in the beet juice. Cover and refrigerate overnight. Turn occasionally.
3) In the morning, drain the juice and cut the eggs in half lengthwise.
4) Serve the pickled eggs and beets with main course.
Calories 246 Calories from Fat 82
% Daily Value*
Total Fat 9 g14%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 362.6 mg120.9%
Sodium 247.8 mg10.3%
Total Carbohydrates 29 g9.8%
Dietary Fiber 2.3 g9.1%
Sugars 1 g
Protein 11 g21.5%
Vitamin A 10% Vitamin C
Calcium 4.3% Iron 5.7%
*Based on a 2000 Calorie diet