I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. Beets? Ewwwww! I could understand the pineapple. But those weird little red things that stain everything they touch? Why would you ever eat them? Well, the answer I now know is that they are GREAT!You can use fresh beets if you wish. Just cook them first, and let them cool for a bit before quartering and adding in to the mix. You can also use fresh pineapple. Just chop it fairly small and add it in along with any accumulated juices. Either way, pineapple baby beets are delicious!
Pineapple Baby Beets
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon Kosher salt
- 8 ounce pineapple tidbits with syrup, not juice
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 16 ounces jar pickled baby beets, rinsed and drained
- Combine the brown sugar, cornstarch, and salt in a medium saucepan over medium heat.
- Stir in the pineapple tidbits with the syrup. Stir constantly until thickened.
- Add the butter, lemon juice, and beets.
- Heat thoroughly, about 5 minutes, and serve.