2 (1 lb. size) cans sm. whole beets
1 c. cider vinegar
1/2 c. sugar
1 tsp. salt
6 hard cooked eggs, shelled
Salad greens

Drain beets - reserve liquid. Place beets in a 1 1/2 quart jar. Measure liquid. If necessary add enough water to make 1 cup. In a saucepan, combine beet liquid, vinegar, sugar and salt - bring to a boil. Pour over beets and refrigerate tightly covered for 24 hours. Next day remove beets from jar and put in eggs. Refrigerate covered for 24 hours. Also keep beets refrigerated and covered. To serve - drain eggs, halve lengthwise - slice beets. Arrange eggs on salad greens along with beet slices.