Boil the beets until fork tender, wipe off skins and cut to size or just use canned beets.I'd like to try them pickled with beets. Do you have a recipe?
Heat to boiling, equal amounts of water, vinegar and sugar (1 cup, 1 cup, 1 cup) as needed. Add beets and hard boiled eggs (peeled) to quart canning jar, pour pickling juice to within 3/4" of jar top. Seal with lid and ring and put in refrigerator for at least 24 hours. In my opinion, 3 days is better but I often start eating them after one day.