1 sm. (#3) can whole beets, halved
1 (#2) can chunk pineapple
1 1/3 c. juice from beets and pineapple
1/4 c. cornstarch
2/3 c. sugar
1/4 c. butter

Mix beet and pineapple juices. Measure 1 1/3 cup into saucepan. Mix cornstarch and sugar. Blend into juice. Cook slowly until thick, stirring constantly. Add butter. Stir in beets and pineapple. Serve hot.