About this recipe:A dish that's easy and requires very little prep. Peeled eggs are steeped with beetroot in a lightly sweetened, cinnamon-spiced vinegar. You could use mixed spice instead of cinnamon, if liked.
1 (425g) jar sliced beetroot
120ml white vinegar
100g caster sugar
1/2 teaspoon ground cinnamon
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Place eggs in a saucepan and cover with cold water. Bring to the boil, cover and immediately remove from heat. Let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place eggs in a glass or plastic container.
Meanwhile, in another saucepan, combine the jar of beetroot and its liquid with the vinegar, sugar, water and cinnamon. Bring to the boil, and stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours or overnight.
Don't pickle the eggs in a metal container or they will become slimy.