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Beets with Pineapple
Beets with Pineapple Pareve
Makes 4 servings


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


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.