Grams Spiced Red Beet Eggs Recipes

PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

GRAM'S SPICED RED BEET EGGS

Steps:

• 1. Drain red beet juice into a 1 cup measure. Add water enough to make 1 cup of liquid. Pour into a medium size saucepan. Add the vinegar, sugar, bay leaves, cloves, salt and pepper. Bring to a boil.
• 2. Meanwhile, layer the eggs and beets in a bowl.
• 3. After the beet liquid has come to a boil, pour over eggs and beets in bowl. Cover and let cool. Place in refrigerator overnight so beet juice will color the eggs.
• 4. NOTE: This recipe works just as well using golden beets. The beets give the eggs a beautiful golden color. If you're serving these eggs to guests, try making a batch with red beets and a batch with golden beets. They look beautiful when served together.

CURRIED EGG SALAD WITH PICKLED BEETS

Steps:

• Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
• Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.