2. Measure reserved beet liquid. If necessary, add enough water to measure 1 cup.

3. In small saucepan, combine beet liquid, cider vinegar, sugar and salt; bring to boiling, stirring. Pour mixture over beets; then refrigerate, tightly covered, 24 hours.

4. Next day, remove beets from jar; put eggs in the jar; refrigerate eggs covered, 24 hours. Also, refrigerate beets, covered.

5. TO SERVE: drain eggs and halve lengthwise. Arrange washed lettuce leaves on plate. Pile pickled beets in center of leaves. Arrange pickles eggs around the beets on the lettuce leaves. Delicious! Makes an attractive dish for a buffet meal!