just beet it

While I was over on Daisy Janie admiring those prints I posted about yesterday, I came across this fantastic (and simple!) recipe idea. I can't wait to try it! So perfect for a summer picnic, or to elevate a cobb salad to a whole new level.
 

 

pickled red beet eggs
{Recipe and image from Daisy Janie}

Ingredients:
1 dozen eggs
2 15 oz. cans sliced red beets
1 C white vinegar
1/2 C sugar
1/2 t salt

Directions:
Hard boil or hard cook eggs. Peel when eggs have thoroughly cooled.

In a saucepan, heat vinegar, beet juice & sugar over medium heat until sugar has dissolved. No need to boil. Set aside to cool.

In a large, deep bowl, add peeled eggs first, vinegar/beet juice liquid second and sliced beets from both cans last. Adding the beets last helps keep the eggs submerged in the liquid so they can absorb the most flavor and gorgeous color! They should set for at least 4 hours; overnight is even better.