Beetroot-marinated deviled eggs

Ingredients:

• 1 medium beetroot (205 g), peeled and halved
• 1/4 cup balsamic vinegar
• 1 tbsp light brown sugar
• 1 tbsp. black peppercorns
• 1 bay leaf
• 3/4 cup + 1 tbsp apple cider vinegar
• 12 hard-boiled, peeled eggs
• 1/3 cup mayonnaise, preferably Kewpie
• 2 tablespoons Dijon mustard
• 1 tbsp chopped fresh chives
• 1 tbsp chopped pistachios
• Arugula for serving
• Crumbled goat cheese for serving

Preparation:

1. Place the beets in a medium saucepan with the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup apple cider vinegar, 1 tablespoon salt, and 3 cups water. Bring to a boil. Cook until the sugar is completely dissolved, about 5 minutes.
2. Add the peeled eggs, then cover and refrigerate for at least 4 hours or overnight for a deeper pink color.
3. Cut the eggs in half, then separate the yolks and place them in a medium bowl. Place the egg white halves on a serving platter. Add the mayonnaise, Dijon mustard, chives, the remaining 1 tablespoon of apple cider vinegar, and a few grinds of black pepper to the bowl with the yolks.
4. Mash the yolks with a fork until smooth and mix well. Transfer the filling to a large zip-lock plastic bag and snip off the corner by about 1 cm. Pipe the filling into the indentations of the egg whites.
5. Sprinkle with chopped pistachios, then place 1 arugula leaf on top of each egg. Sprinkle with crumbled goat cheese.