2 lbs. fresh beets OR
2 (16 oz.) cans drained beets
1/4 c. sugar
1/3 c. vinegar
1 (8 1/4 oz.) can crushed pineapple
1/2 c. raisins
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt

Cook beets until tender. Drain and slip skins off. In saucepan, combine sugar, flour, and salt. Stir in vinegar and 3/4 cup water. Add undrained pineapple, raisins, and butter.

Cook, stirring constantly, until bubbly. Stir in beets.