Pickled Red Beet Eggs


Ultra Basic





A recipe allowed in a / / / diet.

No matter the season, you can always make some red pickled eggs with baby beetroot! It’s kind of a classic recipe, but tastes good every time!

Nutritional Chart

Calories: 290 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 27 g
  • 13 g
  • 14 g

Ingredients Needed for Pickled Red Beet Eggs

1 teaspoon peppercorn s, red and black
2 bay leaves, dried
¼ cup sugar
2 tablespoons of white wine vinegar
10 ounces of baby beetroot, canned
6 eggs, hard-boiled and peeled
¼ cup cream cheese

How to Make Pickled Red Beet Eggs

  1. Fill a large saucepan with water just over half way. Place it on the stove and bring it to a boil. Add the peppercorns, bay leaves, sugar, white wine vinegar, and canned beetroot.
  2. Sink the hard-boiled eggs in this liquid and let it simmer a few minutes.
  3. Put the eggs and beetroot in a jar, pour over the hot liquid, cover with a lid and let it rest for 1 hour.
  4. Halve the red-colored pickled eggs and serve them with sweet beetroot.
  5. Garnish the beetroot with cream cheese.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top