1 (1 lb.) can tiny whole beets, drained, reserve liquid
1 (1 lb.) can pineapple chunks, drained, reserve liquid
1 tbsp. cornstarch
1/3 c. sugar
1 tbsp. wine vinegar
Salt & pepper to taste
3 tbsp. butter

Cook juice drained from beets and pineapples in small saucepan with cornstarch, sugar and vinegar, stirring constantly until mixture thickens. Add salt and pepper, beets, pineapple and butter. Cook slowly for 10 minutes. Serves 8.