Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender. Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars. In a large saucepan, combine the rest of the ingredients except the eggs. Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days. NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg. Source: COOKING FROM QUILT COUNTRY, by Marcia Adams Posted to Bakery-Shoppe Digest V1 #218 by "Peggy L. Makolondra"
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|Serving Size: 1 Serving (2843g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 56 (2%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 160.1mg||6 %|
|Potassium 1089.6mg||29 %|
|Total Carbohydrate 607.8g||179 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 598.1g|
|Protein 6.4g||9 %|
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Calories per serving: 2432
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