2 cans diced beets
2 cans green garden peas
1 lg. diced onion
2 stalks diced celery
6 eggs
3/4 c. mayonnaise
1 tbsp. sugar
1 head lettuce

Chill beets and garden peas over night. Boil eggs, cool to room temperature. Dice eggs add celery and onions. Drain liquid from beets and peas. Place all ingredients in mixing bowl and mix well. Serve on individual lettuce leaves.