1 (20 oz.) can pineapple tidbits or crushed, drain and reserve
2 tbsp. cornstarch
2 c. sliced, cooked beets or 1 lb. can, drained and coarsely chopped (save liquid)
3/4 tsp. salt
2 tbsp. lemon juice
2 tbsp. undiluted frozen orange juice concentrate, thawed
1/4 honey
1 tbsp. butter

Combine 2 tablespoons pineapple juice with cornstarch and mix until smooth. Stir in 3/4 cup beet juice, half the salt, and next 3 ingredients. Cook over low heat, stirring until thickened. Add butter and stir until melted. Sprinkle the rest of the salt on beats. Fold in pineapple and beets and heat through. Serve at once. Serves 6 to 8.