Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and sliced
- 2 cups cooked and sliced beets
- 1/2 cup sliced red onion
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried dill
Special equipment needed:
- Large mixing bowl
- Whisk
- Airtight container
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced hard-boiled eggs, sliced beets, and sliced red onion.
2. In a separate bowl, whisk together the apple cider vinegar, water, honey, salt, black pepper, and dried dill until well combined.
3. Pour the vinegar mixture over the egg and beet mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. Once ready to serve, remove the salad from the refrigerator and give it a good stir.
6. Serve the pickled egg and beet salad chilled.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Total time: 2 hours 10 minutes
Temperature:
Refrigerate for at least 2 hours or overnight.
Serving size:
This recipe yields 4 servings.
Nutritional information:
Calories: 132
Fat: 6g
Carbohydrates: 12g
Fiber: 2g
Protein: 8g
Substitutions for ingredients:
- Red wine vinegar can be used instead of apple cider vinegar.
- Maple syrup or agave nectar can be used instead of honey.
- Fresh dill can be used instead of dried dill.
Variations:
- Add chopped fresh herbs such as parsley or cilantro for added freshness.
- Add crumbled feta cheese or goat cheese for added creaminess.
- Add chopped walnuts or pecans for added crunch.
Tips and tricks:
- Use a mandoline slicer to slice the beets and red onion thinly and evenly.
- To make peeling hard-boiled eggs easier, add a teaspoon of baking soda to the boiling water.
- Use an airtight container to store the pickled egg and beet salad in the refrigerator.
Storage instructions:
Store the pickled egg and beet salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pickled egg and beet salad on a bed of mixed greens for added color and texture.
Garnishes:
Garnish the salad with fresh dill or chopped walnuts for added flavor and texture.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of crusty bread or roasted vegetables.
Troubleshooting advice:
If the salad is too tart, add a little more honey to balance out the flavors.
Food safety advice:
Always wash your hands and utensils thoroughly before handling food. Store the salad in the refrigerator to prevent bacterial growth.
Food history:
Pickled eggs have been a popular snack food in the United States since the 19th century. Beets have been used in salads since the 19th century as well.
Flavor profiles:
This salad is tangy, sweet, and savory with a hint of dill.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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