Sharons Delicious Beets With Pineapple Recipes

PINEAPPLE BEETS

Steps:

• 1. In a saucepan over medium heat, combine brown sugar, cornstarch, and salt. 2. Stir pineapple into syrup. Cook, stirring constantly, until mixture is thickened and bubbly. 3. Add butter, lemon juice, and drained sliced beets. Heat thoroughly, about 4-6 minutes. Serve immediately. Tips: This recipe can be doubled or tripled.

PINEAPPLE BEETS

Steps:

• In a saucepan, combine the brown sugar, cornstarch and salt; add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. , Add the beets, butter and lemon juice; cook over medium heat for 5 minutes, stirring occasionally.

EASY BALSAMIC BEETS AND PINEAPPLE

Steps:

• In a saucepan, add vinegar and brown sugar.
• Stir and dissolve sugar.
• Cook for 5 minutes on medium heat, while stirring.
• Drain beets and julienne.
• Drain pineapple.
• Peel and shred carrots.
• Combine beets, carrots and pineapple in a bowl.
• Add balsamic mixture and toss.
• Add the chopped walnuts, pepper and toss.
• Chill for 30 minutes.

PINEAPPLE BEETS

Steps:

• In saucepan, mix brown sugar, cornstarch, and salt.
• Add pineapple and bring to a boil, stirring.
• Boil and stir for 1 minute.
• Add beets, butter, and lemon juice.
• Cook on med for 5 minutes, stirring occasionally.
• Serve warm.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
• Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
• Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.
• Fill each sterilized jar with beets. Evenly divide cloves among the jars.
• Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
• Pour the hot brine over the beets in the jars, and seal the lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

SARALEE'S BEET SALAD

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
• In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.