These baby beetroots are really nice. Step 1 is to eat half the jar. Step 2 is to remember that you’ve eaten half a jar of beetroot so that you don’t freak out when the red colour passes straight through you.
Hard boil some eggs – I have worked out my timings to have still slightly-gel-ish yolks as:
- Boil kettle
- Pour hot water onto eggs in pan
- Turn on heat under pan
- Set timer for 6 mins for small eggs, 6 1/2 for medium eggs
- When timer buzzes or beeps or flashes or cuckoos, put eggs straight under running cold water until they are cold enough to peel
- Peel eggs, put in your jar of beetroot
Wait. A few hours will give you a pink tinge, a day will give you pink on the outside but still white inside.
A few days gives you THIS
Colour of egg vs colour of beetroot
Inside, the egg is practically glowing.
These would be good in a salad, if you can restrain yourself from just eating them. The vinegar is quite sweet from the beetroot, it’s not as sharp as a pickled egg you might get in a pub.