Pineapple Beets

I've been making this delectable dish since my kids lived at home...that's a long while ago!

(Hover over imagine to pin) 

I always loved 'dressing up' veggies...sure, anyone can cook carrots or beans, add some butter, and serve them, but

we enjoyed things like Cheese Scalloped Cabbage and 

Favorite Asparagus Casserole or Glazed Ranch Carrots.

I just had a hankerin' to add some 'love'....and we all enjoyed it.

We always had lots of company and it was fun to serve something with a 'special touch'....

My kids weren't fussy eaters at all...

I think they would tell you they ate pretty good around our table growing up. 

Fresh beets are in season right now and hubby and I have enjoyed them a couple of times already - they're SOO tasty.

I was reminded of this special dish and wanted to share with you so you could enjoy these 'dressed up beets' too...it only takes a few simple ingredients.

You can use fresh or canned...either way they are out of this world wonderful!

If you like beets, you are going to LOVE this dish. 

For those of you who have my first cookbook..."Recipes & Recollections"...

this recipe is on page 36. 

PINEAPPLE BEETS 

1 (12 ozs) can pineapple chunks

1/2 c. water

1/4 c. cider vinegar

3 - 4 Tb. brown sugar

1 TB. cornstarch

1/2 tsp. salt

1/8 tsp. ground ginger

2 (15 ozs. each) cans sliced, drained beets

(or use about 3-1/2 c. fresh cooked) 

Drain juice from pineapple; mix with water and vinegar.  Combine brown sugar, cornstarch, salt and ginger in medium saucepna; add vinegar mixture.  Cook until thickened, stirring constantly. Add beets; heat to boiling.  Just before serving; mix pineapple into hot mixture and warm. 

Yield: 6 - 7 servings 

(or 3 or 4 if you REALLY love beets) 

Linked to Full Plate Thursday
Meal Plan Monday

Glazed Carrots & Pineapple

Mom's Zucchini Casserole

Baked Acorn Squash with Brown Sugar Maple Sauce

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EZ Pickled Beets & Eggs (MMMMM!)

I have made this dish for years and years! Got the recipe from an Alaska friend over 40 years ago! 

You just can't beat beets!  

This dish is so simple and quick, and I love that I can use a sugar substitute

(usually xylitol) and it tastes great.

This recipe is in the collection of 300 tried and true family favorites - 

my first cookbook - Recipes & Recollections - I do have a few copies left from a re-order before Christmas. Click on the link for details.  (FREE SHIPPING on all orders!!) 

Here's some facts about beets..

Did you know beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium, essential for healthy nerve and muscle function and manganese, which is good for your bones, liver, kidneys, and pancreas? 

BEETS CAN HELP LOWER YOUR BLOOD PRESSURE TOO! 

These are great to have on hand throughout the summer.  They make a tasty snack or addition to your lunch. 

You can make a single batch or it's easy enough to just double

this recipe. 

In my mind, you can never go wrong with 5 or fewer ingredients!

In our opinion, these are better than the ones we've gotten from delis now and again. 

Having to wait for them to marinate is the toughest part of this recipe. 

Hope you enjoy these many times over the summer. 

PICKLED BEETS & EGGS 

1 (15 ozs.) can sliced beets

1/2 c. sugar or xylitol (for sugar free) 

(we use 1/3 c.) 

1 onion sliced 

(or onion salt if you prefer) 

3 Tb. vinegar

salt & pepper to taste

4 hard boiled eggs, peeled

Pour liquid from beets into a small saucepan.  Add remaining ingredients and bring to a boil.  Pour over beets and eggs; refrigerate in a covered glass dish or jar.  Let stand 48 hours before serving.  

Linked to 
Meal Plan Monday

You may also enjoy this dish served hot...

Pineapple Beets

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