Eggs Marinated in Beet Vinaigrette
Remove the beets from the vacuum bag and drain, collecting the juice in a bowl. Use a melon baller to scoop several small balls from the beets. Puree the rest until very smooth.
Peel the onion and cut in healf, then into fine strips. Peel the garlic and finely chop. Mix the onion and garlic with the beet puree, vinegar, vegetable stock and oil.
Peel the eggs and add to the beet mixture in a bowl. Season with salt and pepper and let soak for at least 30 minutes. Serve garnished with the small beet balls.