10ozfresh beets2 beets, peeled, cut into 1/2 inch slices; or a 15 oz can of beet juice
Put the eggs into a pot and cover with cold water. Bring to a full boil. Turn off the cooker and let the eggs stand in the hot water for about 8 minutes for hard but creamy yolks. (Check out How to boil eggs)
Place the beet in a pot. Pour 1 ½ cup water in so the beet are fully submerged. Cover the pot, turn on the cooker and bring to a full boil. Keep cooking for another 12 minutes, or until the beet is soft. Add vinegar, sugar, and cinnamon. Bring to a boil again and immediately turn off the cooker.
Put the eggs into a glass jar. Pour the juice over to submerge. Cover and chill for about 4 hours before putting the jar into the fridge.