A colorful addition to any appetizer platter, this snappy dish makes a nice lunch when eaten on its own with some crusty bread on the side.
Recipe information
Yield
6 appetizer servings
Ingredients
1
16-ounce can sliced beets, drained, liquid reserved
1
/2 cup sugar
1
/2 cup cider vinegar
6
whole black peppercorns
6
whole allspice berries
6
hard-boiled eggs, shelled
1
small onion, sliced
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Preparation
Step 1
Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
Step 2
Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.