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Tropical Beets

A 15-minute side dish that is tangy, sweet and earthy.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowl of red beets and pineapple.
Prep time: 5 minutes
Cook time: 15 minutes
Makes: 2 cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a small saucepan combine sugar, cornstarch and salt. Stir in pineapple tidbits with juice.
  4. Cook over medium heat until mixture boils and thickens, stirring occasionally.
  5. Add margarine or butter and beets. Cook until heated through, about 5 minutes. Serve warm or cold.
  6. Refrigerate leftovers within 2 hours.

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!

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