Saturday, November 16, 2013

Egg Beet Salad

1 can sliced beets
1/4 cup cider vinegar
1/2 cup water
1 T sugar
1/4 to 1/2 tsp salt
4 eggs, hard-cooked and shelled
1 small onion, thinly sliced and separated into rings
Salad greens

In a 3 cup round container or bowl, stir together the beet juice, vinegar, water, sugar, and salt.
Add the eggs, top with the onions, and then the reserved beets.
Gently press down so liquid at least partially covers beets.
Cover and chill overnight.
At serving time, arrange the beets and onion rings on salad greens; slice the eggs (their white rims will be a pretty reddish-pink color) and add.

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