Red Beet Eggs - cooking recipe

Ingredients

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

Preparation

Drain beets, reserving liquid.
Place drained beets in a 1 1/2-quart jar.
Measure reserved liquid.
If necessary, add enough water to measure 1 cup.
In small saucepan, combine beet liquid, vinegar, sugar and salt; bring to boiling, stirring.
Pour over beets, then refrigerate, tightly covered, 24 hours.