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 match sticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieces; add to the beets with the diced ham. Mix the egg yolks and whites with 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 cooked potato.
Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens