Pickled Eggs and Beets


  • 3 medium beets
  • 8 eggs
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup sugar
  • ½ cup white vinegar
  • ¾ cup of water


  1. Preheat oven to 350°. Wash beets, place on baking sheet and roast for 1 hour or until tender. Let beets cool and peel. Slice beets into pieces ¼” thick.
  2. Hard boil the eggs. Cool eggs and remove shells. Place eggs in glass jar or plastic container.
  3. Combine water, vinegar, sugar, cinnamon and salt into a small saucepan. Stir to dissolve sugar. Add beets and heat until reaching a boil. Remove from heat and pour over eggs. Cover container and refrigerate for at least 8 hours before serving.