Beets & Pineapple
Yield
1 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
pineapple tid-bits
|
* |
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | pound |
beets
can, sliced, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
pineapple tid-bits
|
* |
| 15 | ml |
butter
|
|
| 15 | ml |
lemon juice
|
|
| 453.6 | g |
beets
can, sliced, drained |
|
Directions
Combine brown sugar, corn starch and salt in pan.
Stir in the pineapple with syrup.
Cook, stir constantly until it bubbles. Add butter, lemon juice and beets.
Cook for about 5 minutes.
