Beetroot eggs | Daylesford

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INGREDIENTS

(Makes 8 eggs)
  • 340g whole baby beetroots, thinly sliced raw
  • 220ml water
  • 8 hard boiled organic eggs
  • 10g salt
  • pinch ground pepper
  • 4 cloves

Vibrant in colour, these shocking pink fermented eggs showcase prebiotic-rich seasonal beetroot. They are delicious as part of a healthy lunch or light supper.

METHOD

DIFFICULTY: Easy 72 HRS

Layer thinly sliced beets and whole eggs into a jar. Pour any beetroot juice over top. Place cloves in, cover with water, cover and soak in the refrigerator for 3-4 days. Four days for optimal purpleness!

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