pickled eggs and beets recipe
- The Best pickled eggs and beets recipe
- Classic Pickled Eggs and Beets with Herbed Vinaigrette
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Pickled Eggs and Beets with Herbed Vinaigrette Works
- ❓ Frequently Asked Questions About Pickled Eggs and Beets with Herbed Vinaigrette
The Best pickled eggs and beets recipe
Health-wise, these pickled veggies are a win. The beets add natural sweetness and a dose of fiber and folate, while the eggs bring protein and healthy fats. They’re a great way to sneak in more veggies if you’re not a huge fan of raw or cooked greens. Plus, the pickling process preserves nutrients while adding a probiotic kick, which is always a bonus. And honestly? They’re so versatile. You can serve them on a charcuterie board, toss them into salads, or just eat them straight from the jar with a sprinkle of salt and pepper. No one ever thinks twice about them—until they do, and then they’re gone in seconds.
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Classic Pickled Eggs and Beets with Herbed Vinaigrette
A bright, tangy combination of pickled eggs and roasted beets served with a zesty vinaigrette. Perfect for adding a burst of color and flavor to salads, sandwiches, or as a standalone side.
🥘Ingredients
- 12 large eggs
- 4 cups vinegar
- 2 cups water
- 1 cup sugar
- 2 tbsp salt
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp whole cloves
- 1 bay leaf
- 4 medium beets
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp dried rosemary
- Salt to taste
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
👨🍳Directions
-
1
Hard-boil the eggs: Place eggs in a pot, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 10 minutes. Transfer eggs to an ice bath for 15 minutes to cool. -
2
Prepare the pickling brine: In a large bowl, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, cloves, and bay leaf. Stir until sugar and salt dissolve. Let the brine sit for 10 minutes. -
3
Pickle the eggs: Peel the eggs and place them in the prepared brine. Cover and refrigerate for at least 4 hours, or overnight for best flavor. -
4
Roast the beets: Preheat oven to 400°F. Cut beets into ½-inch thick slices. Toss with olive oil, honey, rosemary, and salt. Spread on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized. -
5
Make the vinaigrette: Whisk together olive oil, vinegar, Dijon mustard, minced garlic, parsley, and dill. Season with salt and pepper. -
6
Serve: Arrange pickled eggs and roasted beets on a platter. Drizzle with herbed vinaigrette and serve immediately.
🔧Equipment
- Mixing bowls
- Large pot
- Oven
- Cutting board
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra tang, add a splash of lemon juice to the vinaigrette.
- To store pickled eggs, keep them submerged in the brine in an airtight container in the fridge for up to 2 weeks.
- Adjust roasting time for beets based on thickness; thicker slices may need up to 35 minutes.
Watch Video Of How Classic Pickled Eggs and Beets with Herbed Vinaigrette Works
❓ Frequently Asked Questions About Pickled Eggs and Beets with Herbed Vinaigrette
1. How long can I store the pickled eggs and beets in the jar?
Pickled eggs and beets keep well in the refrigerator for about 3–4 months. Once opened, consume within 2 weeks to ensure freshness and safety. If you notice any mold or off smells, discard the contents immediately.
2. Can I use a different vinegar for pickling, like apple cider vinegar?
Yes, you can substitute apple cider vinegar for white vinegar in a 1:1 ratio, but the flavor may vary slightly. For best results, stick with white vinegar to maintain the traditional tang. If you’re sensitive to vinegar’s sharpness, reduce the amount slightly.
3. What if I don’t have a food processor for the beet slices?
No problem! Use a sharp knife to thinly slice the beets into rounds or even julienne them by cutting into thin strips. The texture won’t be as uniform, but the dish will still taste delicious.
4. Do I need to boil the eggs before pickling them?
Yes, boiling the eggs first ensures they’re fully cooked and prevents any risk of foodborne illness. After boiling, cool them quickly in ice water, peel them, and proceed with pickling as directed.
