Beetroot pickled eggs

A trick to getting your kids to eat eggs? Beetroot colored pickled eggs is the perfect solution. Beautiful and full of proteins. Easy, tasty, cheap & kid friendly. Try these pickled eggs in a green salad or alone such an appetizer and enjoy a happy Easter!

• 6 hard cooked eggs, peeled
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1 cup beetroot juice

1. Place eggs in saucepan, cover with water. Bring to boil for 12 min. Lift into a bowl of cold water and cool. Peel and put into a sterilised jar.
2. In a small saucepan, bring the sugar, vinegar and beet juice to a boil.
3. Pour liquid over eggs in the jar. Seal well & cool.
4. Refrigerate for at least 24 hours before serving.

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