Recipe type: MAINS
These pickled beetroot eggs are served on top of a "nest" of shredded spinach, with some sliced cucumber, tomato, toasted pine nuts, and freshly ground black pepper.
Makes 6 eggs
  • 250ml water
  • ½ tsp himalayan or celtic salt
  • 1 beets, scrubbed and cut into quarters, and sliced
  • 250ml apple cider vinegar
  • 6 hard-boiled eggs, cooled and peeled
  • 10g fresh dill
  • 1 shallot or ¼ red onion, thinly sliced
  • 1 tsp yellow mustard seeds
  1. In a small saucepan, bring the water to a boil.
  2. Add the salt and sliced beets.
  3. Cover and simmer for 20 minutes.
  4. Remove from heat, add the vinegar and set aside to cool, uncovered.
  5. In a 1-quart (950ml) mason jar, evenly distribute the eggs, cooled beet slices, dill and shallot/onion. Pour in the pickling liquid.
  6. Cover and refrigerate for at least 24 hours.
  7. The longer they are in the liquid, the more intense the colour.
Recipe by EPJHealth at https://www.epjhealth.com/pickled-beetroot-eggs/