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Pickled Beets and Eggs
 Nutritionist Approved
At a Glance
Category:Grocery Additions
Cuisine:Southern
Approved For:Vegetarian, Diabetic
Prep Time: Less than 5 minutes
Cook Time:Less than 5 minutes
Makes: Servings(s)
Chefs notes

Take a taste of the south with this recipe for pickled beets and eggs. This was my grandmother's recipe that I adapted to be diabetic and Nutrisystem friendly!

from Nutrisystem Member, just4meNmine

Counts As
1 Power Fuel + 1 Vegetable
Directions
1. In a medium sauce pan, heat the reserved beet liquid, vinegar, ground cloves and salt over medium heat until heated through.

2. Remove from heat and stir in Splenda until dissolved.

3. Place peeled, hard-boiled eggs and beets in a large bowl and pour in the vinegar beet liquid. Make sure that the eggs and beets are covered with the mixture.

4. Cover and refrigerate at least overnight. The longer they are in the mixture, the more flavor they will absorb. These are pretty enough to serve to company or you can just take out what you want to add to your meal. They will keep at least one week covered in your fridge.
Ingredients
6
 
whole
hard-boiled eggs
15
 
oz
whole beets, drained, liquid reserved
1
 
cup
Splenda
1
 
tsp
salt
 
1/2
cup
distilled white vinegar
1
 
tsp
ground cloves
Variations (May affect "Counts As" values)
Serve With

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