3/4 c. brown sugar
2 tbsp. cornstarch
1/4 tsp. ginger
1/2 tsp. salt
Liquid from 16 oz. pineapple
1/2 c. water
1/3 c. vinegar
4 c. or 32 oz. cut beets, drained

Combine brown sugar, cornstarch, ginger, and salt; add pineapple juice, water, and vinegar. Cook until sauce thickens. Stir constantly. Add beets and pineapple. Serve hot or cold. Delicious with pork or fowl.