Wash the beetroot. Cut the roots of the beetroot. Cut in thick slices and put in pressure cooker to boil. In a bowl boil water and boil the eggs.
Once cooled then peel the skin and put in a blender to make a purée. Add little water
Peel the egg shells in cold water and set aside. Cut the eggs in halves and with a fork take out the yolk.
Chop the parsley fine.
In a bowl add the egg yolks, beetroot purée, sugar powder, salt and mix well.
On a plate put coarsely brushed black pepper and place the cut eggs. Pour the yolks from a piping bag.
In a bowl add vinegar, beetroot purée, mayonnaise to make a sauce. Stir well. Plate it
