Beets infuse the egg white with a fabulous purple hue, while the yellow stays the same. Look for quail eggs in Asian or specialty food stores, farmer's markets and some grocery stores. If you can't find them, peewee hard-cooked eggs and larger beets, cooked and quartered, can be used in a pinch.
- Portion size 5 servings
- Credits : Canadian Living Magazine: November 2007
MethodIn saucepan of boiling salted water, cover and cook beets until tender, about 30 minutes. Drain and let cool slightly; slip off skins. Set aside.
Arrange eggs in single layer in wide saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat; immediately remove from heat and let stand for 5 minutes. Drain and run cold water over eggs for 2 minutes; peel off shells. Set aside.
In small saucepan, bring vinegar, sugar, mustard seeds, salt and allspice to boil, stirring often, until sugar dissolves.
Pack beets, eggs and dill sprigs into canning jars; cover with vinegar mixture. Seal and refrigerate for 3 days before using. (Make-ahead: Refrigerate for up to 2 weeks.) Drain.
Nutritional facts Per 1 beet and 1 egg: about
- Sodium 94 mg
- Protein 2 g
- Calories 32.0
- Total fat 1 g
- Cholesterol 76 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 4.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0