Wash the beetroot and cut it up with plastic knives as small as you can. When cut, put it in the water with all the other ingredients (except eggs) in the rice cooker. Press cook You might have to use more than one cook cycle depending upon the size of your beet root pieces. When the beet is cooked and the water has cooled a bit, pour the liquid through a strainer into a jar with the hard boiled eggs. Cool to room temperature, then refrigerate. The eggs will be ready to eat straight away but will become more and more pink the longer they are left.