Guest guest Posted April 5, 2001 Report Share Posted April 5, 2001 * Exported from MasterCook * Beet-Dyed Eggs Recipe By : Vegetarian Celebrations, by Nava Atlas, page 36 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard-boiled eggs -- peeled, up to 8 beet juice from canned beets OR from cooked beets curly parsley -- for garnish Place the whole, peeled eggs in a shallow container and cover with beet juice. Cover and refrigerate overnight. To serve, cut the eggs open (the white will be stained a glorious red, as will be part of the yolk) and arrange on a plate. Garnish with the parsley Calories: 80, Carbohydrate: 1 g, Total Fat: 6 g, Cholesterol: 213 g, Protein: 7 g, Sodium: 71 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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