1 (13 1/2 oz.) can pineapple chunks
1/2 c. beet juice
1/3 c. cider vinegar
4 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. salt (may be omitted)
1/8 tsp. ground ginger
2 (1 lb.) cans sliced beets, drained (4 c.)

Drain syrup from pineapple and mix with beet juice and vinegar. Mix sugar, cornstarch, salt and ginger. Add vinegar mixture. Cook until thickened, stirring constantly. Add beets; then heat to boiling. Just before serving, mix pineapple into hot mixture. Makes 8 servings.