Beet Pickled Eggs

From "Sunday Suppers"

INGREDIENTS

  • 3 cups water

  • 1 cup distilled white vinegar

  • 1 small beet, sliced

  • 1 small shallot, sliced

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 1 bay leaf

  • 12 hard-boiled large eggs, peeled

  • Salt

DIRECTIONS

Combine teh water, vinegar, beet, shallot, sugar, salt, and bay leaf in a 2-quart saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer untl the beet slices are tender, about 20 minutes. Uncover and let cool completely.

Place the beet mixture in a container, add the eggs, and marinate in the refrigerator for at least 2 hours, stirring gently once or twice.

To serve, slice the eggs in half and top with salt.

EggsYve FontileaBeet, ShallotComment