Combine 1 cup of the water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the remaining 1 cup water, the vinegar, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.

Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you're making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.

When you're ready to eat, slice in half and season with pinches of salt and pepper.