Hawaiian Beets

Sydney Mike's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 (8 ¾ ounce) can pineapple tidbits
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• 1 (16 ounce) can beets , sliced, drained

Directions:

1. In saucepan combine sugar, cornstarch & salt.
2. Stir in pineapple, cooking & stirring until mixture thickens & bubbles.
3. Add butter, lemon juice & beets.
4. Cook over medium heat about 5 minutes, until heated through.

Reviews

[awalde]

Dear Syd, this was delicious as sidedish with plain rice to smoked trout!
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.
In any case this is really versatile recipe That is worth do try.
Thanks a lot for posting this gem!

[Cookgirl]

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 Fried Tofu and Green Tea Rice for an Asian-themed meal. However this dish would also work well for Thanksgiving. Reviewed for Veg Tag 19-2010. Thanks for posting!

[KitchenWitchWay]

Fantastic beets Sydney! We had along with our corned beef dinner and everyone loved them. DH and DD's want them again soon, so they will be made again!