4 Serves
2959 Mins
Thoroughly wash the fresh beets and place them in a large saucepan. Cover with water, bring to a boil, then reduce heat and simmer for 45 to 60 minutes until tender.
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Vitamin E
3 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
436 µg / 400 µgCalcium
1109 mg / 1,300 mgIron
26 mg / 18 mgMagnesium
628 mg / 420 mgPhosphorus
927 mg / 1,250 mgPotassium
3290 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
280 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Drain the beets and submerge them in cold water. Once cooled, trim the tops and roots, then slip off the skins and divide the beets between two widemouthed quart jars.
In a separate saucepan, combine the pickling liquid ingredients. Simmer covered for 10 minutes, then pour the liquid into the jars and allow to cool completely.
Add the hard-boiled eggs to the cooled beet mixture in the jars and refrigerate for 48 hours before serving.
25
g95
g20
g
Yemeni
