Red Beet Eggs For A Crowd Recipes

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RED BEET EGGS FOR A CROWD



Red Beet Eggs for a Crowd image

Great side dish for holiday get-togethers.

Provided by tam dewitt

Categories     Side Dish     Vegetables

Time P1DT15m

Yield 18

Number Of Ingredients 6

3 (15 ounce) cans sliced beets
½ cup apple cider vinegar
½ cup white sugar
1 cup water, or as needed
18 hard-cooked eggs, peeled
1 sweet onion, sliced

Steps:

  • Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
  • Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
  • Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 12.1 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 200.6 mg, Sugar 10.3 g

RED BEET EGGS



Red Beet Eggs image

Provided by Food Network

Categories     appetizer

Time 8h20m

Number Of Ingredients 7

1 cup brown sugar
1/2 teaspoon salt
3/4 cup cider vinegar
1/4 cup water
1 quart canned red beets and juice
3 pinches mixed pickling spice
12 eggs, hard boiled and peeled

Steps:

  • Mix sugar, salt, cider vinegar, water, 1 cup beet juice, mixed pickling spice, and heat and let simmer for 15 minutes. Add red beets into mixture. Pour over hard boiled, peeled eggs. Refrigerate overnight. Slice in half before serving.

PICKLED RED BEET EGGS



Pickled Red Beet Eggs image

Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.

Provided by Parsley

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

12 large eggs
1 (16 ounce) can sliced pickled red beets, UNDRAINED
1/4 cup water
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup diced onion

Steps:

  • Hardboil the 12 eggs; cool and peel.
  • While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
  • Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

RED BEET EGGS FOR A CROWD



Red Beet Eggs for a Crowd image

Great side dish for holiday get-togethers.

Provided by tam dewitt

Categories     Vegetable Side Dishes

Time P1DT15m

Yield 18

Number Of Ingredients 6

3 (15 ounce) cans sliced beets
½ cup apple cider vinegar
½ cup white sugar
1 cup water, or as needed
18 hard-cooked eggs, peeled
1 sweet onion, sliced

Steps:

  • Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
  • Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
  • Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 12.1 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 200.6 mg, Sugar 10.3 g

PENNSYLVANIA DUTCH RED BEET EGGS



Pennsylvania Dutch Red Beet Eggs image

These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.

Provided by luv2makesoup

Categories     Lunch/Snacks

Time 45m

Yield 9 serving(s)

Number Of Ingredients 6

1 1/2 dozen eggs
2 (15 ounce) cans beets, with juice
1 onion
1 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • Hard Boil Eggs.
  • Slice onion thinly.
  • In a sauce pan combine beets (with juice), onion sugar, water and salt.
  • Add vinegar here?.
  • Bring to boil and simmer 10 minutes.
  • After eggs are cooled, shell them and place in a large jar.
  • Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
  • Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
  • Enjoy!

Nutrition Facts : Calories 183.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 327.4, Sodium 329.3, Carbohydrate 12.9, Fiber 2.1, Sugar 9.9, Protein 12.8

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