I happen to like beets, but many in my circle of friends don't, so I usually keep this recipe just for myself & a few guests who don't mind a taste-experiment! It comes from the 1967 'so good with FRUIT' cookbook from Better Homes and Gardens.
- Ready In:
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- 1 (8 3/4 ounce) can pineapple tidbits
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 1 (16 ounce) can beets, sliced, drained
- In saucepan combine sugar, cornstarch & salt.
- Stir in pineapple, cooking & stirring until mixture thickens & bubbles.
- Add butter, lemon juice & beets.
- Cook over medium heat about 5 minutes, until heated through.
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Dear Syd, this was delicious as sidedish with plain rice to smoked trout! <br/>My son said he likes such red pineapples! My daughter said that it would be good as dessert cutting down the salt and served on sweet coconut rice.<br/>In any case this is really versatile recipe That is worth do try.<br/>Thanks a lot for posting this gem!
I didn't know what to expect in flavor but there are no leftovers so I guess that answers the question. In the summer when we have a good variety of fresh beets available I would like to try this again. I reduced the cornstarch to one teaspoon and used undrained pineapple. It might help to indicate undrained pineapple for beginner cooks. No photo available with no leftovers. Served with Recipe #10986 and Recipe #380852 for an Asian-themed meal. However this dish would also work well for Thanksgiving. Reviewed for Veg Tag 19-2010. Thanks for posting!