Pink Pickled Beetroot Eggs

Who can resist the beauty of these beetroot pickled eggs? With a light sprinkling of cinnamon, this tasty treat can be enjoyed in just a few hours, or after a few weeks of pickling.

Time Preparing: 5 mins
Time Cooking:  15 mins
Serves: 2
Difficulty: 2/5
Season: Winter

– 8 Eggs
– 300g Beetroot
– 250ml White Vinegar
– 100g Caster Sugar
– 300ml Water
– 1/2tsp Cinnamon

1. Pre-heat oven to 180 degrees
2. Wrap the beetroot in kitchen foil, then cook for 25 mins
3. Place the eggs into a pan of boiling water for five mins
4. Once the eggs have cooled (around 10-15mins), peel them then place into a large glass jar
5. Once the beetroot has cooled, remove the skin then grate
6. Combine the greated beetroot, vinegar, sugar, water and cinamon in a pan, then bring to the boil
7. Once the sugar has dissolved, pour over the eggs and seal immediately
8. Refridgerate and serve after four hours, or remove from the fridge after four hours and leave to pickle for a few weeks