Dying Easter Eggs with vegetables or spices is not an exact science but the experimentation is fun and creative and yields lovely whimsical results. For the beets we simmered 2 small beets in 1 quart of water, 1 tablespoon white vinegar and 1 tablespoon salt for about 30 minutes. We strained the liquid and reserved for dying the hard boiled eggs - both peeled and unpeeled. We followed a similar process with the turmeric - substituting the vibrant colored root for the beets. Natural dyes are slower to take than the store-bought variety - we even left some overnight for the most vibrant (and delicious results).