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Salads

RED BEET EGGS

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Ingredients

1 to 1 1/2 dozen hard-boiled eggs
2 cans red beets - either sliced, cut, or small whole beets
3/4 cup cider vinegar
1 1/4 cup sugar

Directions

Drain liquid from 2 cans of beets. Combine the beet juice with sugar and vinegar. Cook to boiing, then reduce heat and simmer for about 5 minutes. In a deep bowl or a large wide-mouth jar place hard-boiled eggs, layered with red beets. Pour the cooked hot liquid over the eggs & beets. Cool at room temperature for about 1 hour, then refrigerate. Try making these a day ahead so the eggs have a better taste and brighter color.

When available, use fresh cooked red beets instead of canned for extra color and flavor.

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