Directions:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
- In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
- Cover tightly and refrigerate for at least 24 hours before serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.61 Kcal (513 kJ) | ||
| Calories from fat | 49.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 8% | |
|---|---|---|---|
| Cholesterol | 186.5mg | 62% | |
| Sodium | 67.28mg | 3% | |
| Potassium | 93.1mg | 2% | |
| Total Carbs | 11.17g | 4% | |
| Sugars | 10.63g | 43% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 117.46 Kcal (492 kJ) | ||
| Calories from fat | 47.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Cholesterol | 178.65mg | 62% | |
| Sodium | 64.45mg | 3% | |
| Potassium | 89.18mg | 2% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 10.18g | 43% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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