From "Sunday Suppers"
- 3 cups water
- 1 cup distilled white vinegar
- 1 small beet, sliced
- 1 small shallot, sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 bay leaf
- 12 hard-boiled large eggs, peeled
Combine teh water, vinegar, beet, shallot, sugar, salt, and bay leaf in a 2-quart saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer untl the beet slices are tender, about 20 minutes. Uncover and let cool completely.
Place the beet mixture in a container, add the eggs, and marinate in the refrigerator for at least 2 hours, stirring gently once or twice.
To serve, slice the eggs in half and top with salt.