Michigan Farmer Red Beet Eggs

5 medium red beets
1 cup of vinegar
1 cup of water
1/2 cup of sugar
1 teaspoon of salt
8 hard cooked eggs, carefully shelled

This process takes 2 days.

Roast the beets until they are tender. Cool the beets. Remove the skin and slice them about 1/2-inch thick.

Mix the vinegar, the water, the sugar, and the salt. Pour this mixture over the sliced beets. Refrigerate the beets overnight.

The next day, remove half of the beet slices and add the whole shelled eggs.

Refrigerate another 24 hours.

The eggs will be rosy-red in color.

Eat the eggs whole as a treat. Or slice the eggs and use them in a salad, on a sandwich, or as a side dish.

The most common way to use these eggs is to slice them and serve them with the beet slices as a bright salad on a gloomy winter's day.