Eggs fermented in beets, vinegar and sugar.
- 1 beet (cooked, peeled and quartered)
- 2 cups beet juice (reserved liquid)
- 1 cup white wine vinegar
- 1/4 onion (sliced)
- 1/3 cup granulated sugar
- 3 teaspoons cumin
- 12 eggs (hard boileed, peeled)
- 20 slices rye bread (mini)
- 1/4 cup plain greek yogurt (fat free)
- 2 chili (– tablespoons sweet, found in the Asian aisle)
- 1 tablespoon rice wine vinegar
- 1 cup arugula
- Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes.
- Save the beet juice cooking water for the canning.
- Meanwhile, hard boil the eggs by placing the eggs in a pot full of water.
- Add the eggs.
- Bring the pot of water to a boil. Remove from the heat and let the eggs cook for 10 – 12 minutes.
- Change out the water to cold water and let the eggs sit for a good 20 minutes. Peel and set aside.
- In a medium saucepan, add the vinegar, beet water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
- Pour the vinegar beet mixture over the eggs in a mason jar.
- Cover the eggs completely. Add as many of the quartered beets as you can fit with the eggs in the jar Secure close the jar’s cover.
- Store in the fridge for at least 3 days and up to a month.
- Begin by combining the yogurt, sweet chili sauce and rice wine vinegar. Mix well.
- Take one piece of bread, and spread a small spoonful of the dressing on the bottom side of bread.
- Next add 3 or 4 slices of the beet pickled eggs.
- Top with 3, 4 or 5 pieces of arugula.
- Top with the 2nd piece of bread.
- Serve and enjoy!
PER SERVING *
|Calories270Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.