2 tbsp. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 (8 1/4 oz.) can pineapple slices
1 tbsp. butter
1 tbsp. lemon juice
1 (16 oz.) can sliced beets, drained (2 c.)

In saucepan combine brown sugar, cornstarch and salt. Cut in pineapple into small wedges; add to saucepan with the pineapple syrup (if desired, reserve several pineapple wedges for garnish). Cook and stir until mixture thickens and bubbles. Add butter, lemon juice and sliced beets. Cook over medium heat about 5 minutes or until mixture is heated through. Serves 4-5.