Put your eggs in a pot and fill with water. Place the pot over a burner set to medium-high heat. When the water just comes to a rolling boil, turn off the heat, cover the pot, and let the eggs sit for 7 minutes.

Carefully remove the eggs from the water and let them sit in a bowl of cold water until they’re cool enough to handle.

Pat the eggs dry. Now you’ll want to crack the shell all over the egg without removing it. Tap the egg on the counter, rotating it as you tap until the whole shell is covered in cracks.

Fill 6 coffee cups with ¾ cup cold water and place them on a baking tray. If using liquid food coloring, stir 10 drops of color into each cup. If using gel coloring, use half that amount. Carefully lower 1 egg into each cup. Each egg should be completely submerged in liquid.

Place the baking tray with the cups in the fridge for at least 7 hours.

When the eggs are just about finished soaking, preheat your oven to 375°. Toss your beets in 1 tbsp olive oil and a dash each of salt and pepper. Spread out the beets on a baking sheet and roast for 20-25 minutes or until fork tender.

While you wait for the beets to cool, remove your eggs from the cups and pat them dry with a paper towel. Peel away the shells and cut the eggs in half lengthwise. Remove the yolks and place them in a food processor with 1 ½ tbsp olive oil and a ¼ tsp each of salt, pepper, and garlic powder.

When the beets are cool, add them to the processor and process on high until smooth.

Scoop the beet mix into a piping bag fitted with a large, round tip and pipe the mix into the egg halves.