Dutch Beet Pickled Eggs

How to make Dutch Beet Pickled Eggs Recipe - A Dutch cook also tucks rings of them as a garnish in salads of lettuce and other greens, or inserts them in sandwiches. But, at a buffet supper, they're beautifully arranged in the best crystal bowl or platter.

Makes 12 servings

Ingredients:
2 sliced cooked beets
2 cups beet juice (from cooking beets)
2 cups red-wine vinegar
1 tablespoon mixed pickling spices
12 hard-cooked eggs, shelled

Method:
Add sliced beets to beet juice, vinegar and pickling spices in a large saucepan; heat to boiling point. Remove from heat. Add shelled hard-cooked eggs. Cool.

Refrigerate 2 days or until eggs are beautifully red with a sharp zesty flavor. To serve, cut lengthwise into quarters, slices or halves.