Boil eggs in a steep and clean (cook 5 minutes after boiling). In a small saucepan, bring to a boil water with garlic, bay leaf, pepper, rosemary and salt.
Add the grated beets to the pan, pour in the soy sauce, oil and vinegar. Bring to a boil and remove from heat.
Put the eggs in a jar, pour the hot marinade without beetroot and close the lid. Pickle at least 4 hours, best left for a day.
Remove the eggs from the marinade and serve.