SHARON'S DELICIOUS BEETS WITH PINEAPPLE
I first made this recipe, when a friend gave us some beets out of his garden, about 25 years ago. I thought it was good. Cook time will be a lot less, if you use canned beets, instead of fresh. The cook time listed, is for fresh beets.
Provided by Sharon Colyer
Categories Fruit Sides
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.)
- 3. Add butter, lemon juice, and sliced beets. Cook over medium heat, for about 5 minutes, or until hot. Serves 4.
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