2 tbsp. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 (8 1/4 oz.) can pineapple chunks
1 tbsp. lemon juice
8-10 sm. beets, cooked, peeled, and sliced OR
1 (16 oz.) can sliced beets, drained

Combine brown sugar, cornstarch, and salt in a medium saucepan. Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture; cook over medium heat, stirring constantly until mixture thickens and bubbles.

Stir in butter and lemon juice. Add beets and pineapple; cook about 5 minutes or until thoroughly heated. Yield about 4 servings.