Pineapple Beets

Generally speaking, beets are probably not thought about much when we are planning our weekly menus. For years the only thing I did with a can of beets was to make Pickled Beets, a dish I remember from growing up. But, when I came across this version in a Taste of Home cookbook, my mind was changed forever. The addition of pineapple and a sweet-and-sour sauce really dress up a can of ho-hum beets. Of course, if you would like to cook fresh beets and slice them, that would work wonderfully well. Blessings...

Recipe:

2 tbsp. packed brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can (8 oz.) pineapple tidbits, undrained (1 cup with juice)
1 can (16 oz.) sliced beets, drained (1-3/4 cups)
1 tbsp. fresh lemon juice
1 tbsp. butter, opt.

1. In a saucepan, combine brown sugar, cornstarch and salt; add pineapple and juice and bring to a boil, stirring constantly until thick, about 2 minutes.
2. Add the beets, lemon juice and butter, if using; cook over medium heat for 5 minutes, stirring occasionally.

Yield: 2-1/4 cups, 4 servings
105 calories, without butter, per serving
1 gm. fiber