Instructions

1. 1
   Place eggs in a large pot with enough water to cover them. Bring to a boil.
2. 2
   Boil uncovered for 12 minutes.
3. 3
   Drain water.
4. 4
   Place eggs in ice-cold water. Crack and peel off shells.
5. 5
   Put eggs in a pot with the remaining ingredients, except for the beets.
6. 6
   Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
7. 7
   Simmer 2–3 minutes.
8. 8
   Add beets, and pour into a large container.
9. 9
   Refrigerate for one or two weeks before serving.