Beet-Dyed Easter Eggs

Easy, natural, organic, bug free, and no #40. This simple and nutrient packed pink-to-red food coloring is fun to make and completely safe. It’s beet dye! All you need is a few large beets, some white vinegar – and hardboiled eggs, of course!

Juicing Method

  • 3-10 beets. This depends on how many eggs you want to dye.
  • 1 Tbsp white vinegar for every cup of beet juice

Shave off the beet greens and save for a healthy sautéed side dish.

Wash your beets thoroughly, cut into chunks, and juice with the skin on. Strain the beet juice into a bowl or jar to catch any remaining pulp. Add 1 tbsp of white vinegar for every cup of juice you have. Using any dying method, Dixie cups, small bowls, etc., submerge each egg into the beet dye. Dying time depends on whether you want baby pink eggs to deep beet red eggs (2-30 minutes). Carefully lift eggs with a wire handle or spoon and let them dry completely before handling.

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Boiling Method

  • 1 quart of water for every 1 pound of beets
  • 1 Tbsp white vinegar per cup of beet juice

Chop or shred your beets with the skin on after de-leaving and washing. In a saucepan, bring the beets and water to a boil. Turn down the heat, cover, and simmer for 30 minutes. When the juice looks good and red, remove from the heat and let it cool to room temperature. Strain the cooled beet juice through a fine mesh strainer and determine how many cups you have. Stir in the amount of white vinegar needed. Dye your boiled eggs following the directions above.

Remember to store your dyed eggs in the refrigerator until ready to use.


This Easter, don’t buy pre-made red food coloring, even if it uses all natural, organic plant based products. It’s more fun and rewarding to support your local farmer, or harvest your own beets, and make the dye yourself!

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