Pennsylvania Dutch Red Beet Eggs and Pickled Beets Recipe

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Pennsylvania Dutch Red Beet Eggs and Pickled Beets
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Ingredients:

Directions:

  1. Combine red beets, vinegar and sugar in a pan.
  2. Stir and heat just enough to dissolve the sugar.
  3. Add the eggs and refrigerate at least one hour (I prefer overnight).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 104.26 Kcal (437 kJ)
Calories from fat 49.5 Kcal
% Daily Value*
Total Fat 5.5g 8%
Cholesterol 186.5mg 62%
Sodium 70.24mg 3%
Potassium 94.59mg 2%
Total Carbs 5.45g 2%
Sugars 5.08g 20%
Dietary Fiber 0.28g 1%
Protein 6.69g 13%
Vitamin C 0.5mg 1%
Iron 0.6mg 3%
Calcium 28.9mg 3%
Amount Per 100 g
Calories 101.11 Kcal (423 kJ)
Calories from fat 48 Kcal
% Daily Value*
Total Fat 5.33g 8%
Cholesterol 180.86mg 62%
Sodium 68.12mg 3%
Potassium 91.73mg 2%
Total Carbs 5.28g 2%
Sugars 4.93g 20%
Dietary Fiber 0.27g 1%
Protein 6.49g 13%
Vitamin C 0.5mg 1%
Iron 0.6mg 3%
Calcium 28.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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