pickled red beets and eggs recipe

Written ByJenny Smyth Posted on
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The Best pickled red beets and eggs recipe

I’m so excited to share with you my favorite pickled red beets and eggs recipe. This dish has been a staple in my household for years, and it’s perfect for any occasion. I love how the sweet and earthy flavors of the beets complement the richness of the eggs.

It’s a simple yet elegant recipe that’s sure to impress your family and friends. The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time. I often serve it as a side dish for holidays and special events, but it’s also a great addition to a weeknight dinner.

The key to this recipe is using high-quality ingredients, especially the beets. I like to use pickling salt and fresh dill to give it that extra oomph. This recipe is not only delicious but also packed with health benefits.

Beets are rich in antioxidants and nitrates, which can help lower blood pressure and improve heart health. Eggs are an excellent source of protein and essential vitamins. By combining these two ingredients, you’re creating a nutrient-dense dish that’s perfect for any mealtime.

Over the years, I’ve perfected this recipe by experimenting with different seasoning combinations and cooking methods. I’ve found that letting the beets sit for at least 30 minutes before serving allows the flavors to meld together beautifully. My family loves this recipe because it’s both comforting and flavorful.

We often enjoy it as a quick breakfast or brunch option, but it’s also a great addition to a potluck or buffet table.

Pickled Red Beets and Eggs

4.6 from 1027 votes

This recipe combines tender pickled beets with hard-boiled eggs for a tangy and flavorful dish. Perfect as a side dish or snack, it’s easy to prepare and store.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Beets

4 medium red beets

For Pickling

1 cup water
1 cup white vinegar
1/2 cup sugar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1 bay leaf

For the Eggs

4 large eggs

👨‍🍳Directions

1Preheat the oven to 400°F.
2Wrap each beet individually in aluminum foil.
3Place the wrapped beets on a baking sheet and roast in the preheated oven for 40-45 minutes.
4The beets are done when a fork easily pierces through the foil.
5While the beets are roasting, combine water, vinegar, sugar, salt, peppercorns, coriander seeds, mustard seeds, and bay leaf in a saucepan.
6Bring the mixture to a boil over medium-high heat.
7Reduce the heat to low and let it simmer for 5 minutes.
8Remove from heat and set aside.
9Place the eggs in a small saucepan and cover with cold water.
10Bring the water to a boil over high heat.
11Once boiling, reduce the heat to low, cover the saucepan, and let the eggs simmer for 9-10 minutes for a perfect hard boil.
12Drain the hot water and run cold water over the eggs to cool them down.
13Peel the eggs once they are cool enough to handle.
14Once the beets are roasted and cool enough to handle, peel them and slice them into thin rounds.
15Place the beet slices in a bowl.
16Pour the pickling liquid over the beet slices, ensuring they are fully submerged.
17Cover the bowl and let it sit at room temperature for at least 2 hours or until the beets are pickled to your liking.
18Slice the hard-boiled eggs and arrange them on a platter.
19Place the pickled beets around the eggs.
20Serve immediately or store in the refrigerator for up to a week.

🔧Equipment

Saucepan
Small saucepan
Knife
Cutting board
Jars
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 5g💛Saturated Fat: 1.5g❤️Cholesterol: 187mg🧂Sodium: 600mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 16g🥩Protein: 7g

📝Notes

Tips: You can adjust the pickling time to achieve your desired level of tanginess. Store the pickled beets in an airtight container in the refrigerator for up to a month.

This pickled red beets and eggs recipe is a fantastic addition to any meal. It’s versatile, packed with flavor, and offers numerous health benefits.

Whether you’re serving it as a side dish or a main course, it’s sure to be a crowd-pleaser. It’s a go-to for family gatherings, potlucks, or even a quick weeknight meal.

Plus, it’s a great way to introduce pickling techniques to your cooking. You can store the pickled beets and eggs in the refrigerator for up to two weeks, making it a convenient make-ahead dish.

It’s a great way to add variety to your meals and impress your family and friends with delicious flavors and health benefits.

❓ Frequently Asked Questions About Pickled Red Beets and Eggs

Q: What type of vinegar should I use for pickling?

The acidity level of vinegar is crucial in pickling, so I recommend using white vinegar or apple cider vinegar for this recipe.

Q: Can I use regular salt instead of pickling salt?

While regular salt will still work, pickling salt is specifically designed to bring out the flavors of the beets without adding excess sodium.

Q: How long do I need to let the beets sit before serving?

I find that letting them sit for at least 30 minutes allows the flavors to meld together beautifully.

Q: Can I use different types of eggs in this recipe?

Sure thing! You can use either large or extra-large eggs for this recipe.

Q: How do I store leftover pickled beets and eggs?

You can store them in an airtight container in the fridge for up to 5 days.

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