3 c water 1 c sugar
1 pound small firm fresh beets, each ½ c distilled white vinegar
about 1½ to 2 inches in diameter, 6 hard-cooked eggs, peeled and
peeled and trimmed cooled
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In a 2- to 3-quart enameled saucepan, bring the water to a boil over high
heat. Drop in the beets, reduce the heat to low and cover the pan tightly.
Simmer for 30 to 40 minutes, or until the beets show no resistance when
pierced with the point of a small, sharp knife.With a slotted spoon, transfer the beets to a plate. Add the sugar and vinegar to the beet juice and bring to a boil, stirring until the sugar dissolves. Return the beets to the pan and, turning them frequently, cook over low heat for about 5 minutes.
Drain the beets in a sieve set over a deep bowl and put them aside. Add the eggs to the beet juice and turn them about with a spoon to moisten them evenly. Place the beets on top of the eggs. Cool to room temperature, then cover tightly with foil or plastic wrap and marinate in the refrigerator for about 12 hours before serving.
To serve, remove the eggs from the beet juice and pat them dry with paper towels. Cut the eggs lengthwise into halves and arrange them attractively on a platter. Slice the beets ¼ inch thick and put them into a serving bowl. Pour in the juice and serve the beets from the bowl. Serves 6.
