6 Serves
1467 Mins
Drain the liquid from the canned beets into a saucepan, reserving the beets for later use.
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IndianVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
103 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
384 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
2 g / 20 gCholesterol
189 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Place the beets, sliced onions, and hard-boiled eggs into a large glass jar or bowl.
Add the sugar and white vinegar to the saucepan containing the beet liquid. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and simmer the brine for 15 minutes to allow the sugar to dissolve completely.
Carefully pour the hot beet juice mixture over the beets, eggs, and onions in the jar. Seal the container tightly and refrigerate for at least 24 hours before serving.
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Uruguayan