In a saucepan, bring 1 large beet, peeled and sliced, 1 1/2 cups distilled white vinegar, 2 tsp. sugar and a pinch of salt to a boil. Cover, reduce heat to low and simmer until the beet is tender, about 15 minutes. Remove pan from the heat and let cool completely. Discard the beet, then add peeled hard-boiled eggs and cover. Transfer the pan to the refrigerator and steep eggs for at least 1 hour or overnight. Serve sliced in half or use to prepare deviled eggs.Get quick and easy recipes for dinner tonight! Start now!