I must confess it had never occurred to me to pickle eggs with beetroot, but having got over the somewhat startling appearance I have to admit they add a certain something to a salad even if it is only a talking point!
My Canadian cousin, Kathy, gave me this recipe and the only thing difficult about it is the waiting period which is a minimum of 48 hours. If you can leave them a little longer the colour may become more intense and penetrate deeper into the egg white.
12 hard-cooked eggs, peeled
1 cup sugar
1 cup water
A couple of bay leaves
Cloves if liked
1 cup cider vinegar
Cook the beetroot in boiling water until soft.
Drain, but save some of the water.
Place beetroot, onion and eggs in a large glass jar or similar container
Bring the sugar, water, vinegar, bay leaves, cloves and reserved beetroot juice to a boil.
Pour over beetroot and eggs and allow to cool.
Cover tightly and keep in the fridge for at least 48 hours before serving.