Natural Egg Dying

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).