Pickled Beet Eggs
Source of Recipe
From member tenderpaw
Recipe Introduction
This was inspired by a post from netteinpa, who asked before Easter if making pickled beets eggs was okay. She said she was just using vinegar and water to cook the beets and then adding the eggs to the liquid to soak, which is fine according to the guidelines of the program. I hadn't eaten pickled beet eggs in a long time and decided to go through my cookbook for a recipe, which I've adjusted for the 6WBM. Though they are an Easter tradition, they can be eaten year-round, just be prepared to explain why your egg whites are purple! I use pickled egg whites as my protein in cold salads and as a quick protein for snacks on the go. The original recipe called for sugar; Splenda can be used if you like.
1 bunch beets, cleaned and peeled
List of Ingredients
1 cup water
1 cup apple cider vinegar
1 tsp cloves (optional)
1 stick cinnamon (optional)
6 hard boiled eggs, cooled and peeled (keep in refrigerator)
Recipe
Cut up beets into cubes (use greens also, if you like them). Boil beets in vinegar and water with spices until tender. Drain liquid into jar (reserve beets for another use) and allow to cool. Add eggs to liquid and store refrigerated for several days until eggs are a bright color. Eggs can be safely refrigerated in this solution for several weeks. Discard egg yolks before eating.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E
This Recipe Contains: Protein A
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