Eggs marinated in beetroot broth

Ingredients for 6 servings:

• 6 eggs, hard-boiled
• 1 tuber/s beetroot, large, raw
• 500 ml water
• 250 ml white wine vinegar, mild
• ½ tsp salt
• 1 tsp sugar

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 30 minutes

Wash, peel, and slice the beetroot. Bring to a boil with the water-vinegar mixture, sugar, and salt. Let it simmer over low heat for 20 minutes, then let it cool and strain through a sieve. Peel the eggs, pour the liquid over them, and marinate for at least an hour, depending on the desired color intensity (overnight for dark red). Tip: Marinate the eggs in a freezer bag, placing it in a bowl for safety. Variation: Boil a clove, half a bay leaf, and a few peppercorns in the liquid.