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  1. Mix the beet juice, vinegar and salt in a wide mouth jar. Add in a cooked beet or possibly two for better flavor. Fill the jar with hard cooked Large eggs and let stand till they are dyed ruby red. They can be sliced lengthwise and served on lettuce, or possibly eaten as appetizers. Excellent with rye bread and beer.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 372g
Calories 161  
Calories from Fat 47 29%
Total Fat 5.2g 7%
Saturated Fat 1.57g 6%
Trans Fat 0.0g  
Cholesterol 187mg 62%
Sodium 1878mg 78%
Potassium 517mg 15%
Total Carbs 11.81g 3%
Dietary Fiber 2.9g 10%
Sugars 7.05g 5%
Protein 6.98g 11%
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