Prep Time::25 mins
Cook Time::5 mins
Additional Time::1 day 15 mins
Total Time::1 day 45 mins
Servings::8
Ingredients
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4 large eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber – peeled, quartered, and sliced
1 bunch fresh dill, minced
¼ cup minced chives
Directions
Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.
Recipe Tip
You can use canned beets (three 15-ounce cans) instead of fresh beets if preferred.