Beetroot, also known as beet, has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure, and increase blood flow. As Sri Lankans we cook beet curry and eat with rice. If you are looking for a different taste for your beet, here is the recipe!

Ingredients

• 6 large eggs
• 200 g (7oz) bought cooked beetroot, chopped (reserve juices)
• 300 ml (10 fl oz (½ pint)) cider vinegar
• 1 tsp. mustard seeds
• 2 onions, sliced
• 8 black peppercorns
• 2 tbsp of sugar

Directions

Cook eggs in a pan of boiling water for 12min. Lift into a bowl of ice-cold water and cool. Peel and put into a 900ml (1½ pint) sterilised jar.

In a medium pan, heat beetroot and juices, vinegar, mustard seeds, onions, peppercorns, sugar and 100ml (3½fl oz) water until sugar dissolves. Bring to the boil, simmer for 5min.

Pour liquid into egg jar, seal. Leave to cool, then chill. The eggs will be ready after 3 days, but will last for up to 3 weeks in the fridge.