Categories: Salads, Meats, Vegetables 
      Yield: 6 servings 
  
      3    Eggs                                1    To 2 dessert apples 
      2 md Cooked beets                      1/4 lb To 1/3 lb cooked ham, cut in 
  1 1/2    To 3 tbsp oil                            -1 slice 
      1 tb Vinegar                                  Lettuce 
           Seasonings                          1    Lemon (garnish) 
  
  few cocktail onions and/or olives 
   
  Hard cook the eggs, crack the shells, keep one egg for garnish.  Halve the 
  other two eggs, remove the yolks, chop the yolks and whites separately; do 
  not chop too finely. Peel and cut the beets in slices then into 
  matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel 
  the apples, cut into neat pieves; add to the beets with the diced ham. Mix 
  the egg yolks and whites eith the beets, pile onto a bed of lettuce. 
  Garnish with rings of hard cooked egg, lemon and the onion and or olives. 
  TO SERVE: With fresh bread or rolls. This also makes an excellent hors 
  d'oeuvre for 6-8 people, particularly, good if fish is the main course. 
  Store in refrigerator.  Vary by omitting apple, and adding cooked rice or 
  diced cooke potato. 
   
  Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens