Quail eggs in beetroot marinade

Composed and tested by: Ingrid Laas

15 quail eggs
1 boiled beetroot
1 onion
2 dl beetroot juice
0.3 dl vinegar
0.3 dl brown sugar
Salt
1 teaspoon basil
500ml water

Put 15 quail eggs into a pot and add water, heat water till it reaches boiling temperature
and then boil quail eggs for 3-4 minutes.
Pour the hot water away, rinse under cold water and peel the quail eggs.

Slice beet and onion to little cubes and then place into a bowl. Add peeled quail eggs to the bowl.

Heat beetroot juice in the pot till boiling, add vinegar, brown sugar, salt and basil. Boil the liquid for 3 minutes.

Pour boiled liquid into the bowl on top of quail eggs, beetroot and onion. Cover the bowl and place into fridge.
Leave the mix in the fridge for 3 days and then the eggs are ready to serve.