Polish Salad with Pickles Eggs (Salatka z Piklowanymi Jajkami)

Pickled Eggs:
1 bunch leaf lettuce, torn into bite-size pieces
1/2 small red onion, thinly sliced and separated into rings
1/4 cup olive or vegetable oil
2 tablespoons lemon juice
1/4 teaspoon salt
Dash of pepper

Prepare Pickled Eggs. Toss lettuce and onion. Divide among 6 salad plates. Cut eggs into slices or fourths. Arrange 1 egg on top of each salad. Shake remaining ingredients in tightly covered container; drizzle over salads.

Pickled Eggs:
3 cups beet juice (cooking water from beets)
1 cup red wine vinegar
8 whole black peppercorns
4 whole allspice
4 whole cloves
1 bay leaf
6 hardboiled eggs, peeled

Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour over eggs. Cover and refrigerate at least 24 hours.