🍽️ Marinated Eggs with Beetroot

Name: Marinated Eggs with Beetroot
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg cooked red beets (vacuum-packed); 2 onions; 1 garlic clove; 75 ml white balsamic vinegar; 100 ml vegetable broth; 2 tbsp oil; 8 small hard-boiled eggs; salt; pepper

328 kcal · 30 min · 4 servings

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Ingredients

1 kg cooked red beets (vacuum-packed)
2 onions
1 garlic clove
75 ml white balsamic vinegar
100 ml vegetable broth
2 tbsp oil
8 small hard-boiled eggs
salt
pepper

Instructions

1. Take the beetroot out of the vacuum bag and let it drain. Catch the liquid in the process. Use a melon baller to scoop out balls from the cooked beets. Puree the rest until very smooth.
2. Peel the onion, halve it, and slice it into thin strips. Peel the garlic and chop it finely.
3. Mix the beetroot puree with the vinegar, vegetable broth, and oil. Peel the eggs and add them to a bowl along with the remaining ingredients. Season with salt and pepper and let the mixture marinate for at least 30 minutes.

Nutrition per serving

kcal: 328
Protein: 17 g · Fett/Fat: 16 g · Carbs: 28 g