On Estonia's Republic Day, festive tables can be brought to life with colorful dishes such as beet juice pickled eggs, salmon rolls, little bowls of Romaine lettuce, and pea hummus, as shared by chef Irene Heidmets from Võlu Catering on 'Terevisioon'. Heidmets emphasizes the importance of vegetables in creating visually appealing appetizers, noting that vibrant colors and various decorations can elevate the presentation. For instance, beet juice can be used to color traditional stuffed eggs either by boiling beets and marinating the eggs or using beet powder mixed with water, requiring an overnight soak for the eggs. She also suggests adding white wine vinegar to enhance the pickling process, creating a joyful and colorful dish for celebratory occasions.