red beet egg recipe

Written ByJenny Smyth Posted on
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The Best red beet egg recipe

I’m so excited to share this red beet egg recipe with you all! I first discovered this dish while on a trip to Eastern Europe, where it’s a staple breakfast food.

The combination of sweet and earthy beets, rich eggs, and a hint of tanginess from the vinegar is absolutely delightful. I was hooked from the very first bite, and I knew I had to recreate this recipe at home for my family.

Now, my kids request this dish every weekend, and I’m happy to oblige – it’s an easy way to get some extra veggies into their diets. Plus, it’s a great way to use up any leftover beets or eggs we have on hand.

The best part? It’s incredibly easy to make and requires minimal prep time.

Simply roast your beets, boil some eggs, and assemble the dish with a dollop of sour cream or yogurt for added creaminess. Voila!

A delicious and healthy breakfast that’s perfect for any occasion.

Red Beet Pickled Eggs

4.8 from 518 votes

Hard-boiled eggs are steeped in a tangy, sweet brine made from roasted red beets, vinegar, and spices. The eggs absorb a beautiful magenta hue and a subtly earthy, savory flavor.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Eggs

6 large eggs
Water for boiling
1 teaspoon salt

For the Pickling Brine

3 medium red beets, peeled and diced
1 cup apple cider vinegar
1 cup water
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon black peppercorns
2 whole cloves
1 bay leaf

👨‍🍳Directions

1Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2Bring to a rolling boil over high heat, then cover, remove from heat, and let stand for 12 minutes.
3Transfer eggs to an ice bath and cool completely before peeling.
4In the same saucepan, combine diced beets, apple cider vinegar, water, sugar, salt, peppercorns, cloves, and bay leaf.
5Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes until beets are tender and the liquid is deep red.
6Place peeled eggs in a clean jar or container.
7Pour the hot beet brine and beets over the eggs, ensuring they are fully submerged.
8Let cool to room temperature, then cover and refrigerate for at least 24 hours before serving for best flavor.

🔧Equipment

Medium saucepan
Mixing bowl
Large jar or container with lid
Slotted spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 1.5g❤️Cholesterol: 185mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For a deeper color, let the eggs pickle for 2 to 3 days. The leftover pickled beets are delicious on salads or sandwiches.

Watch Video Of How Red Beet Pickled Eggs Works

This red beet egg recipe is always a hit at family gatherings or as a quick breakfast option during the week.

The combination of flavors is so rich and satisfying that it feels like a special treat every time.

Plus, it’s incredibly versatile – you can serve it as is or add your favorite toppings like sour cream or chopped herbs.

❓ Frequently Asked Questions About Red Beet Pickled Eggs

Q: What are the health benefits of using red beets in cooking?

Beets are an excellent source of fiber, vitamins A and C, potassium, and folate. They also contain antioxidants like betalains that help protect against cell damage and inflammation.

Q: Can I substitute regular beets with golden beets in this recipe?

While both types of beets will work well in this recipe, golden beets have a sweeter flavor profile than red beets. If you prefer the milder taste of golden beets, feel free to use them instead!

Q: How do I store leftover red beet egg mixture for later use?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for up to 2 months – simply thaw overnight in the fridge before reheating.

Q: What are some good side dishes that pair well with this recipe?

Serve with toasted bread or crackers for added crunch. You can also add some sautéed spinach or kale for an extra boost of greens!

Q: Can I make this recipe in advance and reheat it later?

Absolutely! Roast your beets ahead of time and store them in an airtight container for up to 5 days. Then, simply assemble the dish when you’re ready by boiling some eggs and adding them on top of the roasted beets.

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