Beet Salad
French dressing 4 hard-cooked eggs 6 cooked beets parsley Cut beets in cubes; marinate with French dressing; let stand one hour. Chop the whites of the eggs until fine; press yolks through a sieve. Arrange beets on salad dish in a mound. Garnish base of mound with alternating rows of white and yolk of egg, and parsley.