• Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes.
• Save the beet juice cooking water for the canning.
• Meanwhile, hard boil the eggs by placing the eggs in a pot full of water.
• Add the eggs.
• Bring the pot of water to a boil. Remove from the heat and let the eggs cook for 10 - 12 minutes.
• Change out the water to cold water and let the eggs sit for a good 20 minutes.
• Peel and set aside.
• In a medium saucepan, add the vinegar, beet water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
• Pour the vinegar beet mixture over the eggs in a mason jar.
• Cover the eggs completely. Add as many of the quartered beets as you can fit with the eggs in the jar Secure close the jar's cover.
• Store in the fridge for at least 3 days and up to a month.

To make the sandwiches

• Begin by combining the yogurt, sweet chili sauce and rice wine vinegar. Mix well.
• Take one piece of bread, and spread a small spoonful of the dressing on the bottom side of bread.
• Next add 3 or 4 slices of the beet pickled eggs.
• Top with 3, 4 or 5 pieces of arugula.
• Top with the 2nd piece of bread.
• Serve and enjoy!