Pickled Eggs and Beets

6 large eggs
5 medium beets, including tops
1 cup cider vinegar
1/3 cup sugar

In 2 quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch; heat to boiling over high heat. Immediately, remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs; set eggs aside to cool. Meanwhile, trim tops from beets, leaving about 1 inch of stems attached. Scrub beets well under cold running water. In 3 quart saucepan, place whole beets and enough water to cover; heat to boiling over high heat. Reduce heat to medium low; cover and simmer 20 to 25 minutes, until beets are tender. Reserve 1 cup beet cooking liquid; drain beets. Immediately, remove beet skins under cold running water. Slice beets. Place whole eggs in medium bowl or 1 1/2 quart wide mouth jar and layer sliced beets on top of eggs. In 1 quart saucepan, combine vinegar, sugar, and reserved beet cooking liquid; heat to boiling over high heat. Pour vinegar mixture over eggs and beets. With spoon, gently turn eggs occasionally for even color, until egg and beet mixture is cool. Cover and refrigerate at least 24 hours.

Hot Spice Beets

4 cup sliced cooked beets
2 tablespoons butter
1 tablespoon flour
2 tablespoons dark brown sugar
3 tablespoons vinegar
1/4 cup boiling water
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves

Place beets in greased 1 1/2 quart casserole. Melt butter, blend in flour and sugar. Add vinegar and boiling water, cook stirring constantly until bubbling. Add remaining ingredients. Pour over beets. Cover and bake at 350 degrees for 25 minutes.