Beets and Pineapple

Recipe Description

Recipe Ingredients

Drain 1 No. 2 can of pineapple chunks, reserve syrup. Drain 1 can 
(No. 303) of julienne beets, reserve juice. Make a paste of 2 
tablespoons of the pineapple syrup and 2 tablespoons of cornstarch. 
Mix the beet juice with ½ cup pineapple syrup and the cornstarch mixture. 
Cook, stirring constantly until thickened. Add 1 tablespoon vinegar, 
½ teaspoon salt, pineapple chunks and beets. Heat

Instructions