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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container). | 2. Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs. | 3. Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL. | 4. Pour the beet juice over the eggs and beets in the container. | 5. Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets. | 6. NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	18		hard-boiled peeled	1287.0	6.48	113.04	85.59
red beet juice	4	cans	sliced	-	-	-	-
sugar	1 1/3	cups		1074.64	268.7947	0.0	0.0
white vinegar	1	cup		42.84	0.0952	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.