A 15-minute side dish that is tangy, sweet and earthy.
Tropical Beets
Ingredients
2 Tablespoons brown sugar
1 Tablespoon cornstarch
¼ teaspoon salt
1 can (8.75 ounces) pineapple tidbits in 100% juice
1 Tablespoon margarine or butter
1 can (15 ounces) beets, sliced/drained or 6 (2" round) cooked from fresh and sliced
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a small saucepan combine sugar, cornstarch and salt. Stir in pineapple tidbits with juice.
- Cook over medium heat until mixture boils and thickens, stirring occasionally.
- Add margarine or butter and beets. Cook until heated through, about 5 minutes. Serve warm or cold.
- Refrigerate leftovers within 2 hours.
You might also like...
Sweet Potato and Orange Muffins
Sweet Potato and Orange Muffins
A warm and comforting combination of whole-wheat flour, sweet potatoes, warm spices and tangy orange make these muffins perfect for breakfast or a snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
12 muffins
One-Pan Chicken Alfredo
One-Pan Chicken Alfredo
A delicious one-pan pasta dish with the perfect blend of creamy cheese sauce, veggies and chicken.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
7 Cups
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Prepare:
20 minutes
Cook:
15 minutes
Makes:
1 cup
Yogurt Fruit Dip
Yogurt Fruit Dip
Kid-approved, quick and easy dip with cinnamon, vanilla and a hint of brown sugar.
Prepare:
15 minutes
Makes:
1 cup
Refried Bean Soup
Refried Bean Soup
Canned beans and tomatoes make this tasty soup so quick and easy to prepare.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
10 cups
Comments
Use this recipe to make a whole school excited about eating beets!!! When root veggies were Harvest of the Month for Portland Public Schools, I used this recipe for a tasting in the cafeteria. Kids kept asking for more!!! So yummy!