Red Beet Eggs

Need a new twist on how to use hard cooked eggs?  Tired of making deviled eggs or egg salad?   Or possibly even having eggs leftover from Easter?

Here’s a wonderful way to use hard cooked eggs, as well as red beets.  Very nourishing and satisfying!


2 bunches organic red beets

1 1/2 gallons of water

2 Tablespoons sea salt

2 cups Raw Organic Braggs Apple Cider Vinegar

2 Dozen hard cooked eggs

2 Large onions, chopped (optional)

Combine the red beets, water and sea salt in a pot.  You can either slice the beets while raw or slice them after they are cooked.  If cooking on the stove in a regular pot, you might want to slice them while they are raw.  That way, they will cook faster.  Or, if you have an Instant Pot (electric pressure cooker), you can cook them under pressure in a shorter amount of time whether sliced or whole.  Put the beets in the Instant Pot add the water and sea salt, close the lid and make sure the valve is set to seal, not vent.  Hit the Manual button and set the time for about 15 minutes. Normally, cooking fresh red beets would take about one to two hours over the stove.  I love my Instant Pot.  It’s a real time saver.

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 good brand.

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

When you split it 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.

Place in the refrigerator for about a week to allow the eggs to marinate in the beet juice mixture, then enjoy anytime as a refreshing salad.

Buon Appetit!

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