Lunch: Deviled Eggs and Pickled Beets

Recipe by The Bon Appétit Test Kitchen You'll want to pickle the beets a day ahead.

Ingredients

2 large beets, trimmed
1/2 cup red wine vinegar
3 tablespoons sugar
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 whole cloves
1 bay leaf
1/4 teaspoon coarse sea salt plus more
12 hard-boiled eggs, peeled
1/4 cup mayonnaise
2 teaspoons prepared white horseradish
Sliced chives

Instructions

Preheat oven to 400 °F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

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