Boil the eggs and keep aside to cool. Once cool, remove the shell and keep aside.
Take the beetroot, onion, star anise, cardamoms, sugar, salt, water and vinegar in a sauce pan and mix well.
Cook till the beetroot becomes tender. Adjust the seasoning to your liking.
Switch off heat and allow to cool completely.
Place the shelled eggs in a bottle/jar.
Pour the cooled beetroot mixture into the bottle so that the liquid level is above the eggs. Give the bottle a slight shake.
Cover and keep in a cool place for 4-5 days.
You can start using after day 4.