10-12 medium-sized beets
1 t salt
1-1/2 C wine vinegar
3 T honey
4 cloves
5 hard-cooked eggs, peeled and left whole
Minced parsley

Wash beets, leaving root ends and about 2 inches of stem. Cover with boiling water and cook, about 25-35 minutes, until tender to the touch of a finger. Don’t prick them, or they’ll bleed.

Remove from pot and slip off skins. Slice 1/4 inch thick and place in large bowl.

Combine salt, vinegar, honey, and cloves in a small saucepan and bring to boil. Pour over beets. When cool, add hard-cooked eggs and refrigerate, covered, for at least 24 hours.

To serve, cut eggs in quarters. Line a platter with red leaf lettuce and arrange slices of beets alternating with egg segments. Sprinkle with parsley.