• Prep Time:
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  • Serves: 1 Text file

Beet Marbled Eggs

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • Re: Pickled eggs and beets
  • Here's a neat little trick that you may or may not know, Neysa. When
  • you drop the [hard cooked] eggs into the beet juice, DO NOT peel
  • them. Instead, bash them around a bit to crack the shells really
  • well, then drop 'em, shells still on, in the juice.
  • Drain and shell before serving. (Sorry for insulting your
  • intelligence with the last direction, but someone, somewhere out
  • there is going to miss this step :-)
  • The result is a pickled egg that looks remarkably like the pretty
  • marble eggs you can buy for decoration. They make a beautiful
  • garnish for a cold meat platter, and amazing looking deviled eggs.
  • Kathy in Bryan, TX
  • Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Beet Meat Borscht
Categories: None
Yield: 1 Servings

2 lb Beets
2 Pieces flanken
2 Onions diced
2 Cloves garlic; (up to 3)
2 Lemons ; juice of
Sugar and salt to taste

Clean and cube beets. Put in blender half full with water. Grate. Save
water for soup. Put flanken in pot with onions and salt. When boiled skim
off foam. Add the beats, cover and cook for about 2 1/2 hours. Add cloves
of garlic, sugar, juice of lemons and cook for another 15 minutes.

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