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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 |
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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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