6 hard cooked eggs
1 can (16 oz.) whole beets
1 c. cider vinegar
1/3 c. sugar
2 cinnamon sticks
1/2 tsp. ground ginger
1/2 tsp. whole peppercorns
3 whole cloves
1 bay leaf
1/4 tsp. caraway seed
Leaf lettuce

Shell eggs and set aside. Drain beet juice into small saucepan. Add vinegar, sugar and seasonings. Bring to a full boil; remove from heat.

In heat proof 1 quart glass jar, layer eggs and beets. Pour in hot pickling liquid. Cover and cool to room temperature. Refrigerate 24 hours.

To serve, line salad plates with lettuce and top with sliced eggs and sliced beets. 6 servings, about 75 calories per serving, about 6 grams of fat.