If you're using fresh beets with tops, buy 4 pounds of beets, then remove the tops (save for use at another time) and wash the beets before using them.

2 lb. fresh beets (no tops) or 2 (16 oz.) cans sliced or diced beets, drained
1/4 c. packed brown sugar
2 tbsp. flour
1/4 tsp. salt
1/3 c. vinegar
1 (8 1/2 oz.) can crushed pineapple
1/2 c. raisins
2 tbsp. butter

Cook fresh beets, covered, in boiling salted water 35 to 60 minutes or until tender; drain. Cool slightly and slip off skins; slice or dice beets. In saucepan combine the brown sugar, flour, and salt; stir in vinegar and 3/4 cup water. Add the undrained pineapple, the raisins, and butter. Cook, stirring constantly, until bubbly. Stir in cooked fresh or drained canned beets; heat through. Makes 10 servings.