Red Beet Eggs

Ingredients

• 8 large eggs

• 1 lb red beets*

• 1/2 red onion, sliced

• 4-6 cloves garlic, sliced

• 3 cups water

• 3/4 cup apple cider vinegar

• 1/4 cup honey

• 1 tsp sea salt

*NOTE: if you don’t want to spend the time cooking and peeling the fresh beets you can use 2 15oz cans of beets.

Instructions

1. Scrub the beets well using a vegetable brush to remove any dirt. In a medium saucepan, bring 3 cups of water to a boil. Add the beets and boil for 20–30 minutes, or until fork-tender. Use a slotted spoon to remove the beets, and pour the beet water into a large bowl or heatproof measuring cup. Set aside.

2. While the beets are cooking, bring a separate saucepan of water (about 6–8 cups, enough to cover the eggs by an inch or two) to a gentle boil. Carefully lower in the eggs and boil for 18 minutes. Transfer the eggs to an ice bath and let sit for 10 minutes, then peel.

3. Once the beets are cool enough to handle, use a spoon to gently rub off the skins. Slice or dice the beets, depending on your preference.

4. To the reserved beet water, add vinegar, honey, and salt. Stir until well combined.

5. In a large jar or bowl with a tight-fitting lid, layer the sliced onions, garlic, beets, and peeled eggs. Pour the brine over everything until fully submerged. Seal and refrigerate for at least 8 hours, ideally 1–3 days.

   Red beet eggs will keep in the fridge for up to one week.

Serves: 8 Time: 8 hours and 45 minutes Calories: 133 Protein: 7g Carbs: 16g Fat: 5g