“Great side dish for holiday get-togethers.” - by tam dewitt
Ingredients
Adjust Servings
Original recipe yields 18 servings
Directions
- Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
- Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
- Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Nutrition
Amount Per Serving (18 total)
- Calories
- 126 cal
- 6%
- Fat
- 5.4 g
- 8%
- Carbs
- 12.1 g
- 4%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
