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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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