How to dye Easter eggs with beets?

Wash the eggs and beets thoroughly. You can use baking soda to clean the eggshells.

Cut the beets, skin on, into small cubes; you can grate them on a coarse grater.

Place the beets in a saucepan and cover with water. Cook until soft.

Place the eggs in a saucepan, add room temperature water and cook over low heat until done (8-10 minutes).

Once the eggs and beets are cooked, we begin coloring. We'll be using both the pure broth and the broth with diced beets. Therefore, we strain part of the broth through a sieve.

Place the eggs in the prepared broths. Let the broths cool completely, then refrigerate for 24 hours.

After the required time, remove the eggs from the broth and place them on a napkin. This is what the eggs looked like after being dyed in pure broth without the beetroot cubes. They acquired a uniform brown hue. The darker eggs were those with brown shells. The lighter ones were those with white shells.

We remove the eggs from the broth with the beet pieces. They are darker, with the white egg practically indistinguishable from the brown ones. The beet cubes have given the shells a noticeable marbled pattern.