Pineapple Beets

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Pleasing way to perk up beets when you serve them often


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


  • 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.