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!
Servings 6 servings
Calories 61kcal
Equipment
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.
Notes
Refrigerate any leftovers. Warm before serving.
Nutrition
Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 245mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1.4mg