Place the beet in a saucepan with the water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover the pan and simmer until beets are tender, about 35 minutes.
While the beet cooks: place the eggs in a separate saucepan and cover with water. Bring to a boil over medium-high heat. Take the pan off the heat and cover the pan with a lid. Let eggs sit for 10 minutes then transfer eggs to a bowl filled with ice water and set aside.
Back to the beet: Transfer the beet to plate reserving the beet water in the pan. Take the pan off the heat and add the vinegar, honey, cloves, salt, and pepper. Stir to combine and let sit until cool (you may want to transfer the water out of the pan and into a bowl so it will cool faster).
Back to the eggs: Carefully peel the shells off the eggs and rinse under cold water.
Back to the beet: When the the beet is cool to the touch peel off the skin and slice the beet.
Add the beet slices and eggs to a large glass jar and pour the cooled beet water over top. Tightly seal the jar and refrigerate for at least 7 days for best results.
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