6 hard-boiled eggs, shelled
1 can sm. round beets

Combine the following:

1 c. white vinegar
1 c. beet juice (add water, if necessary, to make 1 c.)
1/2 c. brown sugar
1 tsp. salt

Boil gently for 5 minutes. Cool. Pour over eggs and beets, cover and let stand overnight in refrigerator. To serve, cut eggs in half or quarters.