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Enjoy this recipe from From Grandma's Kitchen.
Submitted by: Kristie Rigo
from Friedens, PA
2 14-1/2 oz. cans sliced red beets, juice reserved
1 c. water
2 t. vinegar, divided
2 T. sugar, divided
8 eggs, hard-boiled and peeled
1 head lettuce, torn
Dressing:
3/4 c. mayonnaise
1/4 c. milk
1 T. sugar
1 t. vinegar
salt and pepper to taste
1 to 2 t. red beet juice
Combine, beets, water, vinegar, sugar and hard-boiled eggs in a bowl; mix thoroughly. Cover; refrigerate for 24 hours until eggs are pink in color. Cover individual serving plates with lettuce leaves. Cut eggs into slices; arrange beets and egg on top of lettuce. For Dressing, combine mayonnaise and remaining ingredients in a jar with a secure lid and shake to blend thoroughly. Drizzle with dressing. Serves 8.
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Combine, beets, water, vinegar, sugar and hard-boiled eggs in a bowl; mix thoroughly. Cover; refrigerate for 24 hours until eggs are pink in color. Cover individual serving plates with lettuce leaves. Cut eggs into slices; arrange beets and egg on top of lettuce. For Dressing, combine mayonnaise and remaining ingredients in a jar with a secure lid and shake to blend thoroughly. Drizzle with dressing. Serves 8.
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