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The Trendiest Dish You Can Put on Your Easter Table

The Trendiest Dish You Can Put on Your Easter Table

Don’t be afraid! If you can boil water, you can make these eye-popping eggs — and if you start now, they’ll be ready in time for Easter dinner.

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

1 small red beet, peeled and coarsely grated
1 cup white balsamic vinegar
1/2 cup sugar
1 teaspoon coarse salt
1 teaspoon juniper berries
1 dried bay leaf
24 quail eggs (available at dartagnan.com)
Hot sauce, celery leaves, and flaky sea salt, for serving

Related: Delicious Desserts in 15 Minutes or Less

1. Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.

2. Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.

3. Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.

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