Servings: 1
Ingredients
- 1 lb Trimmed unpeeled beets
- 7 lrg Large eggs
- 1 1/4 c. White vinegar (this is what recipe says-personally I think it needs more)
- 1/2 c. Minced onion
- 1/2 tsp Chopped garlic
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Grnd cayenne
Directions
- Of New Orleans. I got it from one of his cookbooks.
- *NOTE: If you prefer less vinegary taste, increase amount of sugar, but do not decrease or possibly dilute vinegar.
- Cover beets with water. Boil till tender (about 25 min). Drain and cover with cold water. Set aside. Boil Large eggs in covered pan about 5 min.
- Remove from heat and let sit 15 minutes. This keeps egg yolks from having green color. Peel-set aside. In 1 quart. sauce pan, combine vinegar, onions and garlic. Bring to a boil. Remove and strain vinegar into a bowl. Return vinegar to pan reserving onions etc. seperately.
- In a jar place 4 Large eggs. After beets are cold sufficient to handle, peel and slice 1/4 inch thick. Place half of the beet slices over the 4 Large eggs, then half of the strained garlic and onion. Then layer again with remaining ingredients.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1033g | |
Calories 737 | |
Calories from Fat 315 | 43% |
Total Fat 35.04g | 44% |
Saturated Fat 10.84g | 43% |
Trans Fat 0.0g | |
Cholesterol 1459mg | 486% |
Sodium 3064mg | 128% |
Potassium 1798mg | 51% |
Total Carbs 46.34g | 12% |
Dietary Fiber 10.0g | 33% |
Sugars 31.75g | 21% |
Protein 49.27g | 79% |
Advertisement
Advertisement