1/2 cup crushed pineapple with syrup
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons cornstarch
1 (1-lb) can (2 cups) diced or sliced beets, drained
2 tablespoons butter
salt and pepper, to taste

Combine crushed pineapple and vinegar and heat to boiling. Mix sugar and cornstarch thoroughly, add all at once to hot liquid, and cook, stirring briskly, until thickened and smooth. The sugar keeps the cornstarch from lumping.

Add beets and butter; season to taste, and heat slowly about 10 minutes.

Note: If your pineapple is canned in juice, add 1/4 cup Karo syrup or simple syrup (a mixture of 1/2 of 1/4 cup water and 1/4 cup sugar) to 1/4 cup canned juice.

Makes 4 servings.