1. Boil the red beets until tender and then skin. 2. Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes. 3. Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 6|
|Calories from Fat: 224 (51%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 376.7mg||13 %|
|Potassium 448.4mg||12 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21.8g|
|Protein 31.9g||46 %|
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Calories per serving: 440
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