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Combine reserved beet liquid, sugar, vinegar, peppercorns
and
allspice in medium nonaluminum saucepan. Bring
to boil over medium
heat, stirring until sugar dissolves; remove from
heat. Add eggs and
onion and turn to coat completely. Add beets. Cover
pan and
refrigerate until eggs are deep pink color, turning
occasionally,
about 8 hours. (Can be prepared 2 days ahead.)
Drain juices. Cut eggs lengthwise in half. Arrange
beets and onion
on plate. Top with eggs and serve.
