Food Network has simple and easy-to-follow recipes from two of its shows. Both Emeril Lagasse and The Kitchen's recipes use beets, but Emeril Lagasse's is a more sophisticated take on the dish.
To make Emeril Lagasse's recipe, preheat the oven to 350 degrees Fahrenheit. Wrap 1 pound red beets with stems and leaves removed in aluminum foil, and roast until tender. Remove from oven, and let cool. Remove the skins, and cut into eighths. In a saucepan, combine 1 cup apple cider vinegar, 1/2 cup sugar, 1/2 teaspoon whole black peppercorns and 1/8 teaspoon pickling spice. Bring to a boil, and cook until the sugar dissolves. Remove from heat, and let sit for two hours. Add 6 large hard boiled eggs, 1 small sliced yellow onion, 2 cloves smashed and peeled garlic, and beets. Turn to coat evenly. Cover, and refrigerate until eggs are a deep pink.
To make The Kitchen's recipe, cover 1 pound beets with stems and leaves removed with cold water. Boil until tender. Remove the beets, and add 1/2 cup apple cider vinegar, 1/4 cup sugar, 1/2 teaspoon whole black peppercorns and 1/4 teaspoon pickling spice. Boil, and stir until sugar dissolves. Remove from heat, and let cool. Add 6 large peeled hard boiled eggs and 1 small sliced yellow onion. Cover, and refrigerate for at least eight hours.