Beets with Pineapple (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 tablespoons brown sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1 can (8 to 9 ounces) pineapple tidbits in syrup, 1 cup 1 tablespoons butter 1 tablespoon lemon juice 1 can (about 16 ounces) sliced beets, drained

Instructions

In a saucepan over medium heat, combine brown sugar, cornstarch, and salt. Stir in pineapple with syrup. Cook, stirring constantly, until mixture is thickened and bubbly. Add butter, lemon juice, and drained sliced beets. Heat thoroughly, about 4 to 6 minutes. Serve immediately. Serves 4. This recipe can be doubled or tripled.

Serving Size

Makes 4 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .