Do you have left over hard cooked eggs from Easter?  Bored of the same old egg salad, deviled eggs, etc..?   Here’s a wonderful way to use hard cooked eggs and red beets.
Both very nourishing and satisfying!  Makes a delicious refreshing spring or summer salad.

Red Beet Eggs

Take about 2 bunches of organic red beets, slice them and boil them in about 1 1/2 gallons of water with about 2 tablespoons sea salt until tender.

Let them sit for a few hours to cool and so that the liquid turns a nice dark burgundy red.

Take about a gallon of the dark red beet juice and mix it with 2 cups vinegar. I use organic raw Apple Cider vinegar.  Braggs is an excellent brand.

Combine about 2 dozen hard cooked, peeled eggs with the vinegar/beet juice mixture along with the sliced red beetsand place into quart mason jars with a tight fitting lids. You may also add onions, garlic, etc..to spice it up a bit.

When you split up the mixture to put into the jars, just make sure the eggs are totally immersed in the liquid.  Any size jars will do, just make sure the jars are glass and the lids are tight fitting.

Leave the jars out on the counter for about 3 days, then place in the refrigerator for about a week.

Enjoy anytime as a refreshing salad.