1 (1 lb. 4 oz.) can diced beets
1 (8 oz.) jar mixed sweet pickles
1 tbsp. butter
Salt & pepper

Place beets in a saucepan; add all the juice from the pickles and the butter. Cover and allow to simmer until the spicy juice has thoroughly permeated the beets. Remove from heat and add 1/2 cup of chopped pickles. Season to taste with salt and pepper. Drain, and, if desired, serve on lettuce with a dab of mayonnaise.