You won’t be disappointed with this beautiful dish! Not only is it gorgeous plated, it’s very flavorful.
- 1/2 C The Olive Grove’s White Balsamic Vinegar
- 1/2 C The Olive Grove’s Sicilian Lemon Balsamic Vinegar
- 1 C Water
- 4 cloves Garlic, crushed
- 3T White sugar
- 1T Sea salt
- 3t Black pepper
- 1 can Red beets, sliced
- 1 medium Red onion, sliced 1/2″ thick
- 6 Hard boiled eggs
- 8-10 Dill sprigs
In a medium saucepan, combine both balsamic vinegar, water, garlic, sugar, salt and pepper. Bring to a boil and simmer over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Let the liquid cool in the pan for 15 minutes.
In a large glass jar or bowl, layer the beets, onion, eggs and dill. Cover with the liquid and let stand at room temperature for 2 hours, then cover and refrigerate overnight.