Superfood Eggs? Red Beets & Eggs!

Remember how I said beets are super good for you? You don’t? Find out why here.

Moving on…

Look at that COLOR!

I learned about pickling eggs with beets. Stay with me! I know it sounds weird, but it’s not. Have you seen hard-boiled eggs for sale at your grocery store? It’s just like that – but better.

Why pickle eggs with beets?

Beets are a super food! When you pickle eggs with beets you make your high-protein hard-boiled eggs and add lutein. Lutein is super good for eye health and it is in eggs and beets. So you get double the eye health!

Plus, these are the other benefits:

  • Folate
    • Good for pregnant women
  • Iron
    • Helps transport oxygen throughout the body
  • Potassium
  • Phosphorus
  • Magnesium
  • Vitamins A, B, and C and more.

The longer the eggs sit in beet juice, the more color they absorb!

Cool, right? And healthy.

How do you make them?

Well, the recipe is below, but here is a list of items I use:

  1. Glass Mason Jar or Plastic Container
  2. White Vinegar
  3. Sweetener
  4. Red Beets
  5. Apple Cider Vinegar

Red Beet Eggs

These eggs are infused with beets - which are a type of super food! Plus, this is super easy and quick to eat as a snack or for breakfast! It's only 70 calories per egg, and 15 calories for 4 beet slices = 95 calories total! 

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 Eggs
Calories 70 kcal
Author Meagan Alvarez

Ingredients

  • 1/3 cup White Vinegar
  • 1/3 cup Water
  • 3 tbsp Apple Cider Vinegar optional!
  • 2 packets 0 Calorie Sweetener You can use Sugar to taste instead!
  • 12 Eggs I use large!
  • 1 Large container for storage
  • 2 Pots (1 to boil eggs, 1 to make the pickling liquid)
  • 2 cans Sliced Red Beets

Instructions

Cooking the Eggs

  1. Fill a large pot with water and set the stove on high, bring water to a boil

  2. Once the water is boiling, add the eggs and begin a timer for 10 minutes

  3. Turn off the stove and remove from heat so the eggs start cooling off, you can put them in an ice bath - if you'd like!

Pickling Juice

  1. Drain both cans of beets liquids into the smaller pot

  2. Turn the stove to low heat

  3. Add the vinegar, sweetener, and water and let simmer

  4. Simmer for 5 minutes, then turn off stove and let it cool

Assembly

  1. Add 1 can of beet slices to your container

  2. Peel the eggs and drop them in the container

  3. Add the 2nd can of beet slices

  4. Pour the pickling juice into the container and you're done! 

24 Comments Add yours

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