Eggs with Marinated Red Beet

Ingredients

• 1 kg cooked red beet (vacuum packed)
• 2 onions
• 1 Garlic clove
• 75 ml white balsamic vinegar
• 100 ml Vegetable broth
• 2 tbsp oil
• 8 small hard‑boiled eggs
• Salt
• Pepper

Instructions

1. 1.

   Take the red beet out of the vacuum bag and drain, catching the juice. Use a melon baller to scoop balls from the cooked beets; finely puree the remainder.

2. 2.

   Peel the onion, halve it and slice into thin strips. Peel the garlic and finely chop.

3. 3.

   Mix the beet puree with vinegar, vegetable broth, and oil. Peel the eggs and add them with the remaining ingredients to a bowl, season with salt and pepper, and let steep for at least 30 minutes.