* Empty contents of beet cans into large container (including juice).
* Add sugar and vinegar and shake or stir briskly to mix well.
* Put eggs into container with beets.
* Refrigerate at least 6 hours before serving, turning eggs occasionally.
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 79 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 372.2mg||115 %|
|Sodium 127mg||4 %|
|Potassium 173.8mg||5 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 34.7g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 271
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