Beets and Pineapple
- 1 can sliced beets (16 oz.)
- 1 can chunk pineapple (16 oz)
- 1-2 tsp. cornstarch
- 1/3 cup sugar
- 1 Tbsp. vinegar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. margarine
Drain beets and pineapple and reserve juices. Cook juices over medium heat to boiling. Mix cornstarch, sugar, vinegar, salt and pepper; stir in hot juice to make a paste. Cook until it thickens. Add beets and pineapple; simmer 20 minutes. Add margarine. Serve hot or cold.
By Robin from Washington, IA
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