Marinade Beet and Egg Salad

3 cans beets
1/2 c. vinegar
1/3 c. sugar
4 boiled eggs, sliced

Pour the beet liquid in a pot and add the vinegar and sugar. Heat to dissolve the sugar. Add the sliced or chopped beets and simmer for 15 minutes. Drain and place in shallow dish. Arrange egg slices over the beets.

Marinade
1 med. onion, chopped
4 tbsp. oil
1/2 c. vinegar

Cook the onion, oil and vinegar until onions are tender. Pour hot marinade over hot beets. Refrigerate overnight. Serve on lettuce leaves.

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