This is an easy version using canned beets. You can use fresh but it really isn’t necessary the canned taste just as good. They keep really well 2 – 3 weeks in the refrigerator.
Makes a great quick side dish or add it to some mixed greens, the sliced eggs with the yellow yolk and ruby red whites make a beautiful salad.
My favorite way to eat them is with some chunks of blue cheese (I love blue cheese)
And believe it or not, beets and blue cheese go very well together.
Pickled Beets and Eggs W/ Vidalia or any Sweet Onion
1 (1 lb.) can beets (whole or sliced) drained, retain liquid
1 small to medium onion sliced and separated into rings (optional, but I like it with the onion)
1/2 c. sugar(white, light brown or splenda) it’s up to you
Put eggs and beets and onions in a plastic container that has a lid.
Pour hot liquid over beets, eggs and onions. Add a little water if needed to cover completely. Cover and store in refrigerator a day or two occasionally shaking the container so that the eggs color evenly. Then they are ready for you to eat and enjoy.