Type what you have

Ingredients

• ✓ pickled beet
• egg
• red onion

Instructions

1. 1 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2. 2 Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.
3. 3 Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.
4. 4 Slice eggs in half and arrange on a tray to serve.

By Robin

Ingredients

• ✓ pickled beet
• walnut
• white sugar
• cider vinegar
• chicken bouillon granules
• garlic powder
• sugar
• salt
• black pepper
• vegetable oil
• spinach
• goat cheese

Instructions

1. 1 In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
2. 2 In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
3. 3 In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

By Nikki Miller

Ingredients

• ✓ pickled beet
• egg
• onion
• sugar
• cider vinegar
• clove
• bay leaf
• salt
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
3. 3 Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
4. 4 Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

By Cindy