- 2/3 cups sugar
- 1 teaspoon salt
- 1/2 cup cider vinegar
- 1-1/2 cup redbeet juices, reserved from canned beets
- 12 hardcooked eggs, peeled
- 1 14 to 16-ounce can sliced redbeets, drained and liquid reserved
These Are Fabulous. The Redbeets Add A Mellow Flavor To The Dressing And The Color Is Incredible. The White Of The Eggs Turn Red, Becoming More Red The Longer They Are Kept In The Juices.