My mom used to always make a version of these for holiday meals. You can make them ahead up to 3 days.

    • 2 1/2 lbs. fresh beets
    • 2 C filtered water
    • 1 C apple cider vinegar
    • 2 T each salt and honey
    • 1 medium red or sweet onion
    • 6-12 hardboiled peeled eggs

Put into a 3 quart saucepan the water, vinegar, salt and honey and bring to a boil.

Peel beets and cut into bite sized cubes (wear gloves or your hand will be red for a while!)Add beets to liquid and boil gently for 20 minutes.  You should be able to pierce a cube with a fork.

Immediately add the onion which has been cut onto haves and quarters then into 1/4 inch slices.Let cool to warm then pour over the eggs in a glass bowl.

Cover and refrigerate overnight or up to three days, gently turning over the mixture every day.To serve, use a slotted spoon to drain the beets and onions.

Slice the eggs in half and place on top. Sprinkle some flaky salt on the eggs.

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