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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
6 medium fresh beets, steamed to tender and peeled |
6 large eggs, hardboiled and peeled |
1/3 cup(s) chopped fresh shallot (about 1 very large shallot) |
1 cup(s) raw unfiltered apple cider vinegar |
1 cup(s) apple juice |
1/2 cup(s) water |
3/4 cup(s) packed natural brown sugar |
1 1/2 teaspoon(s) sea salt |
1 three-inch stick of cinnamon |
3 whole(s) cloves |
Directions:
1. Quarter cooked, peeled beets and place in a large bowl along with peeled, boiled eggs and chopped shallot. In a medium saucepan, mix vinegar, apple juice, water, brown sugar, salt, cinnamon and cloves. Bring to a boil over medium high heat, stirring often. Remove from heat and pour over beets and eggs. Allow this mixture to come to room temperature. Transfer to a container with a tight fitting lid. Cover and refrigerate for at least 24 hours before serving.
2. *As a time saving option, 1 can (16-oz) drained, sliced organic beets may be substituted.
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