Welcome to the world of beeted eggs! Let me explain. During the Holiday Bowl festivities, I noticed Texans fascination with our local favorite, fish tacos.

What we take for granted is fairly exotic to San Diego outsiders. As much as I love a good fish taco, I figured there must be loads of other regional delicacies that our taste buds are unaware of.

I began extensive research, by asking a few friends, what other taste treats are hidden in the far reaches of the United States.

My first offering is a Polish and midwestern treat known as beeted eggs.

My friend Kris Rosinski enjoyed beeted eggs growing up in a small Polish community in Indiana.

Here's how to make this tasty treat:

Steam 9 small beets for about 10 minutes.
Removed the beets, plunged them in cold water and peeled them.
Returned the beats to the steamer until they are tender, approximately 10 minutes.
Use half the beet juice to make pickled beets.
Add vinegar and sugar to taste to pickle the beets in.
Hard-boiled and peel half a dozen eggs, cool them and then placed them in the remaining pickled beet juice.
Allow them to soak 3-4 days in the fridge and display in a sealed decorative jar.

In our house we have a finicky seven-year-old named Britta, she is our version of "Mikey' the finicky eater and even she likes them.