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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 12 |
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I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing! Ingredients:
2/3 cup white sugar |
1 teaspoon salt |
1/2 cup apple cider vinegar |
12 hardboiled eggs, peeled |
1 (16 ounce) can sliced beets |
Directions:
1. In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
2. In a larger glass bowl, place peeled eggs and beets.
3. Pour dressing over eggs.
4. Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
5. To serve, cut eggs into halves or quarters.
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