Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.) Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve. 6 appetizer servings. Bon Appetit August 1994
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 21 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 28.6mg||1 %|
|Potassium 649.9mg||17 %|
|Total Carbohydrate 334.3g||98 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 321.4g|
|Protein 5g||7 %|
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Calories per serving: 1300
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