the dashing color of the bright pink eggs, which were dyed in the beet's pigment, will create an explosion of energy in your mouth this MNDAY morning!
(serves 4 & takes 50 minutes + overnight chilling)
4 cups distilled white vinegar
½ cup sugar
1 tbsp kosher salt
2 ½ cups water
1 large red beet, peeled, cut into ¼-inch pieces
4 hard-boiled eggs, peeled (I used fresh eggs from Hart Hill Farm)
1. in a large saucepan, bring the vinegar, sugar, salt, & water to a boil. stir continuously so that the sugar & salt dissolve. reduce the heat to a simmer & add in the beet, cooking for 25 minutes, until the beet is tender. let cool.
2. strain the liquid into a glass jar. use the beets for another purpose. add the eggs to the liquid & refrigerate the glass jar, covered.
3. chill the eggs overnight & in the morning, delight in the deep pink color of your eggs. you can serve the eggs with a piece of buttered toast.