1 dozen eggs
1 can red beets (slices)
1 c. apple vinegar
3/4 c. sugar
salt and pepper (optional)

Hard boil eggs. While boiling, drain juice from beets into small saucepan. Add vinegar and sugar to beet juice. Bring to a boil, stirring occasionally. Simmer to keep warm while eggs finish cooking. Immediately peel cooked eggs and place in bowl with red beets. Pour hot juice mix over eggs and beets. Sprinkle with salt and pepper. Bring to room temperature. Cover and refrigerate overnight.