|Beets||6 Medium, cooked, peeled and chilled|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs) (In Which The Beets Were Cooked)|
|Hard-cooked eggs||4 , coarsely chopped|
|Finely chopped chives||2 Teaspoon|
|Chopped parsley||3 Teaspoon|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Black pepper||To Taste|
1. Hollow the beets with a melon cutter or sharp spoon, leaving a fairly thin rim. Cover the beet shells with the vinegar, water and beet juice. Add one teaspoon salt and the sugar and chill in the refrigerator one hour or more.
2. Combine the remaining ingredients, adding salt to taste. Stuff the beets with the mixture just before serving and serve on a bed of endive or chicory.