PICKLED BEETROOT EGGS
Author: Elizabeth Peyton-Jones
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.
Ingredients
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
Instructions
- In a small saucepan, bring the water to a boil.
- Add the salt and sliced beets.
- Cover and simmer for 20 minutes.
- Remove from heat, add the vinegar and set aside to cool, uncovered.
- In a 1-quart (950ml) mason jar, evenly distribute the eggs, cooled beet slices, dill and shallot/onion. Pour in the pickling liquid.
- Cover and refrigerate for at least 24 hours.
- The longer they are in the liquid, the more intense the colour.
