Pickled Beets and Spooky Eggs

Pickled beets are a great option to have in the fridge and to add to any preparation. I love that after eating the beets I can reuse the brine to pickle another vegetable. Today I used it to make purple eggs for Halloween. The best part is that the eggs don't taste like beets or pickles so it’s picky eater friendly! For the deviled eggs you can make the filling by mixing the egg yolk with avocado, tapenade, ketchup, any ingredient that tastes good and will help you to give some color to this fun appetizer. I bet that if your kid loves hard boiled eggs this is a great option for a lunch box! Not the case here!

Ingredients:

⅓ cup red wine vinegar

⅓ cup champagne or rice vinegar

⅓ cup water

½ teaspoon salt

6 small beets

Directions:

1. In a pot with water simmer the beets until they are cooked

2. When the beets are done, peel, and dice

3. Bring the vinegars and water to a boil

4. Transfer the diced beets to a glass jar

5. Add salt and any herb

6. Pour the brine on top

7. Let it rest, when it cools down transfer to the fridge

8. You can leave it in the brine for a few hours to days

9. The longer you leave it in the fridge the stronger the flavor is going to get

10. Now you got pickled beets ready to make any dish any time

11. After you use the pickled beets you can reuse the brine to pickle other vegetables or to make spooky deviled eggs

Spooky Deviled Eggs:

Ingredients:

Hard boiled eggs

Purple beets pickled juice

For the filling:

Tapenade, guacamole, thousand island dressing

Directions:

1. Gently crack the hard boiled eggs, leaving the shell on

2. Place the eggs on the beets brine

3. Let it sit for at least 2 hours, you can leave it overnight

4. After the time has passed peel the eggs

5. Slice in half

6. Remove the yolk and mix with your filling option

7. I used tapenade

8. Fill the hard boiled eggs

9. Place it on a plate and decor!