- Level: Easy
- Total time: 2 hr 24 min
- Prep time: 30 min
- Inactive time: 24 min
- Cook time: 1 hr 30 min
- 1 pound red beets, stems and leaves removed
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon whole black peppercorns
- 1/8 teaspoon pickling spice
- 6 large hard-boiled eggs, peeled
- 1 small yellow onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- Fresh dill sprigs, for garnish
- Sliced French bread, to serve alongside
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- Preheat your oven to 350F (175C) and get ready for beet magic.
- Wrap the beets tightly in aluminum foil and roast until fork-tender, about 1 to 1 1/2 hours. Unwrap, cool slightly, then peel and slice into eight vibrant pieceswatch the color pop!
- In a saucepan, combine vinegar, sugar, peppercorns, and pickling spice. Boil until sugar dissolves, then cool for 2 hours to infuse bold flavors. Gently add eggs, onions, garlic, and beets. Cover and chill for 8-24 hours, flipping occasionally, until eggs glow a gorgeous pink.
- Serve by arranging eggs, beets, and onions on a platter, topped with fresh dill. Pair with crusty French bread for an irresistible bite that bursts with tangy delight!
Recipe inspired by Emeril Lagassetransform simple ingredients into a showstopping pickled masterpiece that'll wow your guests!
