Beet Pickled Eggs
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 6 | Eggs | |
| 250 g | Beetroot | (cooked) |
| 250 ml | Apple cider vinegar | |
| 100 g | Sugar |
- Preheat the oven to 180° C. Wrap the beets in tinfoil and roast for 30-40 minutes, depending on size. While the beets are roasting, hardboil the eggs.
- Place beets and peeled eggs in a 24-ounce mason jar. In a small saucepan, bring 1 cup of water, vinegar, sugar and 1 tsp salt to a boil, stirring to dissolve the sugar and salt.
- Pour the mixture over the beets and eggs. Allow to cool, then cover and refrigerate for 24 hours before enjoying.
Fat:
5g
Saturates:
2g
Sugars:
19g
Protein:
7g
Carbs:
20g
Fiber:
1g
13.5%
Calories
20.2%
Carbs
8.2%
Protein
12.5%
Fat
4%
Fiber