Wash the beet well under a stream of cold water to remove any impurities. Then, prepare a pot of lightly salted water and bring the beet to a boil. Alternatively, you can bake it in the oven, covered with aluminum foil, at a temperature of about 180 degrees Celsius until it is easily pierced with a fork. Cooking time can vary between 30 and 60 minutes, depending on the size of the slices. Once the beet is ready, let it cool slightly, then carefully peel it, being very careful as its juice is highly pigmented. Cut the beet into evenly thick slices and recover the juice it leaves behind.
Meanwhile, boil the eggs in a pot of salted water for about 15 minutes to achieve hard-boiled eggs. After boiling, remove them from the water and let them cool before peeling. It is important to use fresh, quality eggs for the best results.
Now, we begin to prepare the pickling solution. In a saucepan, combine all the listed ingredients except for the vinegar. These may include water, sugar, salt, spices, and possibly other aromatic ingredients that will give a special note to the preparation. Allow the mixture to boil over medium heat, stirring occasionally, for a few minutes until the sugar and salt are completely dissolved.
Towards the end of the boiling process, add the vinegar and let it boil for a few more moments to blend the flavors. It is recommended to use a quality vinegar, which will contribute to the overall flavor of the dish.
Prepare a sterilized jar, ensuring it is clean and dry. Place the slices of beet in the jar, alternating with the peeled eggs, so that they are evenly distributed. Then, pour the hot solution over the beets and eggs, making sure they are completely covered. Seal the jar tightly and let it cool to room temperature.
Once cooled, transfer the jar to the refrigerator and let it sit for 1-2 days. The longer the eggs and beet sit in the solution, the more intensely they will color, and the flavors will blend harmoniously. This preparation is ideal as a side dish or antipasto, having an attractive appearance and a special taste. Enjoy it alongside a slice of fresh bread or as part of a colorful salad!
Meanwhile, boil the eggs in a pot of salted water for about 15 minutes to achieve hard-boiled eggs. After boiling, remove them from the water and let them cool before peeling. It is important to use fresh, quality eggs for the best results.
Now, we begin to prepare the pickling solution. In a saucepan, combine all the listed ingredients except for the vinegar. These may include water, sugar, salt, spices, and possibly other aromatic ingredients that will give a special note to the preparation. Allow the mixture to boil over medium heat, stirring occasionally, for a few minutes until the sugar and salt are completely dissolved.
Towards the end of the boiling process, add the vinegar and let it boil for a few more moments to blend the flavors. It is recommended to use a quality vinegar, which will contribute to the overall flavor of the dish.
Prepare a sterilized jar, ensuring it is clean and dry. Place the slices of beet in the jar, alternating with the peeled eggs, so that they are evenly distributed. Then, pour the hot solution over the beets and eggs, making sure they are completely covered. Seal the jar tightly and let it cool to room temperature.
Once cooled, transfer the jar to the refrigerator and let it sit for 1-2 days. The longer the eggs and beet sit in the solution, the more intensely they will color, and the flavors will blend harmoniously. This preparation is ideal as a side dish or antipasto, having an attractive appearance and a special taste. Enjoy it alongside a slice of fresh bread or as part of a colorful salad!
Ingredients
-6 boiled eggs for 15 minutes in salted water -4 small beetroots, boiled or roasted, sliced + the juice released Solution: -1 liter of water -1 tablespoon of coarse salt -100 ml of apple or wine vinegar -1/2 teaspoon of mustard seeds -1/2 teaspoon of peppercorns -1/2 teaspoon of dill seeds -1 bay leaf -1-2 cloves -2-4 juniper berries -a pinch of allspice