Pickled Beets and Eggs

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.