Recipe Courtesy of Estate Chef Tod Kawachi
Wash, peel and slice the beets into 1 inch rounds. Put them in a small pot with water just to cover, add red wine vinegar and salt. Bring to a simmer, cover with a lid and cook until the beets are fork tender. Remove the beets to set aside and cool then small dice the beets for later garnish. Cool and reserve the cooking liquid.
Boil the eggs in water for 12 minutes, remove and chill in ice water. Once cold, crack and peel the shells off then submerge the eggs into the chilled beet liquid. Allow them to marinate for 8-12 hours or until the color is set. Slice the eggs in half, season with pinch of salt, top with the diced beets, crumbled feta cheese and chopped chives.
*note: Gloves will help avoid staining from the beet juices.
