Eggs Marinated in Beet Vinaigrette

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Eggs Marinated in Beet Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram cooked, red Beets (vacuum-sealed)
2 onions
1 garlic
75 milliliters white balsamic vinegar
100 milliliters Vegetable broth
2 tablespoons vegetable oil
8 small, hard boiled eggs
salt
peppers
How healthy are the main ingredients?
oniongarliceggsalt

Preparation steps

1.

Remove the beets from the vacuum bag and drain, collecting the juice in a bowl. Use a melon baller to scoop several small balls from the beets. Puree the rest until very smooth.

2.

Peel the onion and cut in healf, then into fine strips. Peel the garlic and finely chop. Mix the onion and garlic with the beet puree, vinegar, vegetable stock and oil.

3.

Peel the eggs and add to the beet mixture in a bowl. Season with salt and pepper and let soak for at least 30 minutes. Serve garnished with the small beet balls.