Nell B. Nichols

Pineapple Beets

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Pleasing way to perk up beets when you serve them often

Ingredients

  • 1 (13½ oz.) can pineapple chunks
  • ½ c. water
  • ⅓ c. cider vine

Method

  • Drain syrup from pineapple and mix with water and vinegar. Mix brown 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.