Use red beets, lettuce and hard-boiled eggs. The beets should be boiled, cooled in water, skinned and dried. Then cut from stem upward, forming petals. Gouge out the inner part, leaving half an inch at the bottom, and around the inner sides. Fill the space with yellow and white of egg, seasoned and chopped. Put in the center of a plate, and garnish with white lettuce. Serve with French dressing, or with mayonnaise.