Instructions: 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 doeuvre 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.

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