2 cans sliced beets, drained & diced
1 (8 oz.) can pineapple chunks
2 tbsp. cornstarch
3/4 c. sugar
2 tbsp. butter
1 tsp. salt
1/2 c. raisins

Put diced beets in bottom of casserole. Drain pineapple juice into cup and fill with vinegar. Heat juice and vinegar, stir in combined cornstarch and sugar, a little at a time. Cook to thicken, stirring frequently. Add butter, salt, pineapple chunks, raisins and pour over beets. Put in moderate oven until well heated. Can be served hot or cold.