Beetroot Easter Eggs
Votes: 2
Time: 8 hours 20 minutes
Beetroot Easter Eggs - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g canned beets with juice
- 3 pinches spice mixes for pickling vegetables
- 12 eggs, boiled and peeled
- 1 cup brown sugar
- 1/2 tsp salt
- 3/4 cup apple cider vinegar
- 1/4 cup water
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Recipes with similar ingredients: eggs, beet, apple cider vinegar, seasoning for pickling vegetables
Cooking the dish according to the recipe:
- Combine sugar, salt, vinegar, water, 1 cup beetroot juice, and spices, and simmer for 15 minutes. Add the red beets to the mixture. Pour over the boiled, peeled eggs. Chill overnight. Cut the eggs in half before serving.
Categories:
recipe / Easter / Appetizers / Egg appetizers / Bobby Flay
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