Sharon's Delicious Beets with Pineapple
Cook time will be a lot less, if you use canned beets, instead of fresh. The cook time listed, is for fresh beets.
1 lbfresh beets, washed and trimmed (leave 1 inch of stem on and root)*
2 Tbspbrown sugar, packed
1(8.75 oz) can pineapple tidbits with syrup (1 cup)
1 Tbspbutter or margarine (or vegetarian replacement)
1 Tbsplemon juice
·*or, a 1 pound can of sliced beets, drained (2 cups)
How to Make Sharon's Delicious Beets with Pineapple
- Cook washed and trimmed fresh beets in boiling salted water, until done. Test with a fork. Drain cooking water off & let the beets cool slightly. (Wear gloves to prevent staining your hands.) Skins will slip off, when they are rubbed. Cool more, if needed. Cut off top with stems & bottom with root. Slice in even slices. *Or, use sliced canned beets, that have been drained.
- Combine sugar, cornstarch, and salt, in a saucepan. Stir in pineapple (with syrup). Cook, stirring constantly, until mixture thickens and bubbles. (If you use pineapple in water/juice, instead of syrup, don't use as much of the liquid and add 1-2 tsps. more of cornstarch.)
- Add butter, lemon juice, and sliced beets. Cook over medium heat, for about 5 minutes, or until hot. Serves 4.