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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 when you make these pineapple baby beets. 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!

You can use fresh pineapple if you desire. Just core it and chop really well. Try to get some of the juice too.

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Also try my spiralized roasted pickled beets.

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5 from 1 vote

Pineapple Baby Beets

I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. But now I LOVE them!

Course Side

Cuisine American

Keyword beets, pineapple

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 61kcal

Author Mom

Ingredients

2 tablespoons brown sugar
1 tablespoon cornstarch
¼ teaspoon Kosher salt
8 ounce pineapple tidbits with syrup, not juice
1 tablespoon unsalted butter
1 tablespoon lemon juice
16 ounces pickled baby beets rinsed and drained

Instructions

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.