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Red Beet Eggs

Great for picnics. We love to eat them with the Shepherd's Pie found in my Cookbook.

6 hard boiled eggs

1 (15 oz.) can of red beets, sliced

3 Tb. vinegar

3 Tb. sugar

1/4 cup water

1 tsp. celery seeds

salt and pepper





Remove shells from eggs and set aside.

Pour juice of red beets in bowl.

Add to juice the vinegar, sugar, water, celery seeds , salt and pepper.

Add sliced beets and whole peeled eggs.

Refrigerate 1 hour and serve.

Yield: 6 servings.

JACQUELINE'S COOKBOOK

 

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Copyright © 2002 Jackie Wetherhold. All rights reserved.
Last modified: 04/30/02.