1. In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved. 2. In a larger glass bowl, place peeled eggs and beets. 3. Pour dressing over eggs. 4. Refrigerate overnight, covered (the colour will get more intense if left a day or two longer). 5. To serve, cut eggs into halves or quarters. ---------------------------------------------------------------------------
Nutrition
Ingredients
