This turned out lovely and tasted really good too...a nice twist on Harvard beets. I doubled the recipe because I was cooking for a large group, but had so many dishes made up, I could have gotten by without increasing it...oh well...leftovers for DH and myself... :-) Thanks for sharing Inez!!
I'm not necessarily a beet or pineapple fan but did a "test run" of this recipe as a potential menu item for Thanksgiving. The older folks in the family enjoy beets so I thought I'd try it and see what I thought. I was pleasantly surprised. This is an extremely easy recipe to make and it made the beets reasonably tasty. I used crushed pineapple. In the future, I'd increase the brown sugar since I like sweet flavors.
I'm not much of a pineapple fan, but this was good. I omitted the butter and decreased the brown sugar to 2 tablespoons. Good recipe, thanks for posting. (I think there's an error in the cooking time -- this doesn't take 1 hour 10 minutes to cook!)
My DH loved this recipe and so do I. I agree with another reviewer that this is quite sweet, but there were no complaints from my family. Great way to prepare beets!
This was a great side dish. I had fresh beets out of my garden, precooked, instead of the canned beets. I like the amount of sauce this makes - just enough! Thank-you.
I love both beets and pineapple, although they are both better fresh than canned, but I thought this was tasty and it was fast and easy to prepare. It was a bit sweeter than I would like, so next time I will use less sugar and maybe a bit more lemon juice.
Very easy and very tasty. I doubled the recipe and used crushed pineapple. Took it to a potluck and only the scrapeings came home. I was the only person bringing vegetable, so I also took some creamed spinach. People commented on how well the two complimented each other and the main dishes, both in flavor and color.