1 can pineapple chunks
2 tbsp. cornstarch
2 c. canned beets
1 tbsp. vinegar
3/4 tsp. salt
1 tbsp. butter

Combine 2 tablespoons pineapple juice with cornstarch. Mix until smooth. Add 3/4 cup beet juice. Cook over low heat until thick, stirring constantly. Add vinegar, salt, butter, beets and pineapple chunks. Heat through.