1 (16 oz.) can sliced beets
1 (16 oz.) can pineapple chunks
2 tbsp. cornstarch
1/3 c. sugar
1 tbsp. vinegar
Salt and pepper to taste
2 tbsp. butter

Drain beets and pineapple, reserving juices. Combine juices in saucepan. Cook over medium heat to boiling point. Mix cornstarch, sugar, vinegar, salt, and pepper into a smooth paste. Stir a small amount of hot juices into paste. Cook, stirring constantly, until thickened. Add beets and pineapple, mixing well. Add butter. Simmer 20 minutes. Preparation: 15 minutes. Serves 8 to 10.