Beet Pickled Eggs

• Vegetarian
• Gluten free

• Produce

  • 1 Beet, whole
  • 2 cups Beet
  • 1/4 Onion, whole

• Refrigerated

  • 12 Eggs, whole Hard

• Baking & Spices

  • 1/3 cup Granulated sugar

• Oils & Vinegars

  • 1 cup White wine vinegar

• Nuts & Seeds

  • 3 tsp Cumin

Found on feedyoursoul2.com

Description

Ingredients

• 1 beet, cooked, peeled and quartered
• 1 1/2 – 2 cups of beet juice (reserved liquid)
• 1 cup white wine vinegar
• 1/4 onion, sliced
• 1/3 cup granulated sugar
• 3 teaspoons cumin
• 12 hard boileed eggs, peeled
• 20 slices mini rye bread
• 1/4 cup fat free plain Greek yogurt
• 2 – tablespoons sweet chili (found in the Asian aisle)
• 1 tables rice wine vinegar
• 1 cup arugula

Directions

• Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes. Save the beet juice cooking water for the canning. Meanwhile, hard boil the eggs by placing the eggs in a pot full of water. Add the eggs. Bring the pot of water to a boil. Remove from the heat and let the eggs cook for 10 – 12 minutes. Change out the water to cold water and let the eggs sit for a good 20 minutes. Peel and set aside. In a medium saucepan, add the vinegar, beet water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes. Pour the vinegar beet mixture over the eggs in a mason jar. Cover the eggs completely. Add as many of the quartered beets as you can fit with the eggs in the jar Secure close the jar’s cover. Store in the fridge for at least 3 days and up to a month.
• Begin by combining the yogurt, sweet chili sauce and rice wine vinegar. Mix well. Take one piece of bread, and spread a small spoonful of the dressing on the bottom side of bread. Next add 3 or 4 slices of the beet pickled eggs. Top with 3, 4 or 5 pieces of arugula. Top with the 2nd piece of bread. Serve and enjoy!
• Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes. Save the beet juice cooking water for the canning. Meanwhile, hard boil the eggs by placing the eggs in a pot full of water. Add the eggs. Bring the pot of water to a boil. Remove from the heat and let the eggs cook for 10 – 12 minutes. Change out the water to cold water and let the eggs sit for a good 20 minutes. Peel and set aside. In a medium saucepan, add the vinegar, beet water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes. Pour the vinegar beet mixture over the eggs in a mason jar. Cover the eggs completely. Add as many of the quartered beets as you can fit with the eggs in the jar Secure close the jar’s cover. Store in the fridge for at least 3 days and up to a month.