Best 5 Red Beet Eggs For A Crowd Recipes
If you're looking for a vibrant and festive dish to serve at your next gathering, consider making red beet eggs. These colorful eggs are a great way to add a pop of color to your table and are sure to be a hit with your guests. They are also a great source of vitamins and minerals, making them a healthy and delicious snack or appetizer. With a few simple ingredients and a little bit of time, you can easily create these beautiful and tasty eggs that are perfect for a crowd.
Here are our top 5 tried and tested recipes!
RED BEET EGGS FOR A CROWD
Great side dish for holiday get-togethers.
Provided by tam dewitt
Categories Side Dish Vegetables
Time P1DT15m
Yield 18
Number Of Ingredients 6
Steps:
- Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
- Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
- Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 12.1 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 200.6 mg, Sugar 10.3 g
RED BEET EGGS
Steps:
- Mix sugar, salt, cider vinegar, water, 1 cup beet juice, mixed pickling spice, and heat and let simmer for 15 minutes. Add red beets into mixture. Pour over hard boiled, peeled eggs. Refrigerate overnight. Slice in half before serving.
PICKLED RED BEET EGGS
Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Hardboil the 12 eggs; cool and peel.
- While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
- Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
RED BEET EGGS FOR A CROWD
Great side dish for holiday get-togethers.
Provided by tam dewitt
Categories Vegetable Side Dishes
Time P1DT15m
Yield 18
Number Of Ingredients 6
Steps:
- Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
- Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
- Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 12.1 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 200.6 mg, Sugar 10.3 g
PENNSYLVANIA DUTCH RED BEET EGGS
These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.
Provided by luv2makesoup
Categories Lunch/Snacks
Time 45m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Hard Boil Eggs.
- Slice onion thinly.
- In a sauce pan combine beets (with juice), onion sugar, water and salt.
- Add vinegar here?.
- Bring to boil and simmer 10 minutes.
- After eggs are cooled, shell them and place in a large jar.
- Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
- Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
- Enjoy!
Nutrition Facts : Calories 183.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 327.4, Sodium 329.3, Carbohydrate 12.9, Fiber 2.1, Sugar 9.9, Protein 12.8
Tips:
- Use fresh, organic beets for the best flavor and color.
- Prick the beets with a fork before boiling to help them cook evenly.
- Boil the beets until they are tender when pierced with a fork, about 30 minutes.
- Let the beets cool completely before peeling and slicing them.
- Use a sharp knife to slice the beets into thin, even slices.
- Layer the beet slices, eggs, and onions in a jar or container.
- Pour the vinegar mixture over the beet mixture.
- Cover the jar or container tightly and refrigerate the eggs for at least 24 hours before serving.
- The eggs will keep in the refrigerator for up to 2 weeks.
Conclusion:
Red beet eggs are a delicious and colorful addition to any party or potluck. They are easy to make and can be made ahead of time, making them a great option for busy hosts. The eggs are also a good source of vitamins and minerals, including vitamin C, potassium, and iron. So next time you are looking for a unique and festive appetizer, try making red beet eggs. Your guests will love them!
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