My Mom'S Pickled Beets And Red Beet Eggs
Tangy, sweet, and vibrant pickled beets with hard-boiled eggs, perfect for salads, appetizers, or holiday spreads, offering bold flavors and beautiful color.
Ingredients
Instructions
- Select beets of uniform size.
- Wash and cut off greens, but allow at least 1-inch of stem to remain to prevent bleeding and loss of sweetness and color.
- Cook beets in enough water to completely cover them until tender.
- Young beets will require about 30 minutes.
- When tender, plunge into cold water.
- Rub skins off with fingers.
- Do not cut into soft beet.
Tips & Substitutions
For the best flavor, use fresh, young beets as they are sweeter and more tender. If you want to reduce the sugar, consider using honey or a sugar substitute like agave nectar. When boiling beets, ensure they are not overcooked to maintain their vibrant color and texture. If you're short on time, you can purchase pre-cooked beets from the store.
Serving Suggestions
Serve the pickled beets alongside grilled meats or as a vibrant addition to salads. They pair beautifully with dishes like Pear Lime Mold Salad(Doubled) or can be enjoyed on their own as a healthy snack. For a delightful brunch option, serve the pickled red beet eggs with toasted bread or as part of a charcuterie board.
Storage & Reheating
Store pickled beets and eggs in an airtight container in the refrigerator. They will keep well for up to two weeks. To reheat, gently warm the beets in a saucepan over low heat, or serve them cold as they are delicious straight from the fridge. Always keep the pickled eggs submerged in the liquid for best preservation.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Pickled Beets And Red Beet Eggs contains roughly 1232 calories, with 22g protein, 260g carbohydrates, and 16g fat. It is an excellent source of vitamin C (98% of the Daily Value), calcium (47% of the Daily Value), and protein (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1189mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beets instead of fresh?
Yes, you can use canned beets for convenience, but fresh beets will offer a better texture and flavor. If using canned, rinse them thoroughly and reduce the cooking time, as they are already cooked. Adjust the pickling time as needed.
How long should I let the beets marinate?
For optimal flavor, allow the pickled beets and eggs to marinate in the vinegar mixture for at least 24 hours. However, they will taste even better if left for a week, as the flavors develop and intensify over time.
What should I do with the beet greens?
Don't discard the beet greens! They can be sautéed with garlic and olive oil for a nutritious side dish. Alternatively, you can incorporate them into salads or smoothies for added vitamins and minerals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).