Red Beet Eggs

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Ingredients:

• 2 cans (about 15 ounces each) small whole beets
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 6 hard-cooked eggs, shelled
• salad greens

Preparation:

Drain the beets, reserving liquid. Place the drained beets in a 1 1/2-quart jar. Measure 1 cup reserved liquid, if necessary, adding enough water to measure 1 cup. In small saucepan, combine beet liquid, vinegar, sugar and salt; bring to boil, stirring. Pour mixture over beets; then refrigerate, tightly covered, for 24 hours. Next day, remove beets from liquid in jar and return beets to the refrigerator in a covered container. Put eggs in the jar of the beet pickling liquid and refrigerate, covered, 24 hours.

Drain eggs; halve lengthwise, and slice beets. Arrange eggs on salad greens, along with the sliced beets.
Serves 6.

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