Mediterranean Beets

In a recipe that is far different from the usual Harvard Beets, or Ginger Pickled Beets. Mediterranean Beets is sure to delight the beet lover, and even make fans of those who were never impressed with the flavor of beets before.

I usually serve this dish with white rice and roast pork or ham. My family is always thrilled when I do.

Mediterranean Beets

Wash 1 pound of beets. Cover with boiling water and simmer for 10 - 15 minutes. Immediately remove beets from boiling water and place into sink with cold water and ice. After a few minutes, when beets are cool enough to handle, the skins will peel right off. Slice and cube beets; enough to fill 2 cups.

2 cups beets
½ cup finely chopped celery
2 tablespoons finely chopped onion (sweet onion, preferably)
½ cup brown sugar
¼ cup white sugar
½ teaspoon salt
1 can pineapple tidbits (with the juice)
Enough water to just barely cover the mixture
2 teaspoons cornstarch
1 tablespoon margarine

In a 4 - 6 quart kettle, place beets, celery, onion, the two sugars, salt and pineapple tidbits and juice (if necessary; water) and simmer until beets are tender; usually about 10 - 15 minutes. In a small bowl, blend 1 tablespoon cold water and 2 teaspoons cornstarch. Stir into mixture, stirring and simmering until mixture thickens. Remove from heat and stir in 1 tablespoon margarine.

*It really isn't necessary to add the margarine; but I like the added flavor, and it seems to tone down the sweet a little bit. You can omit it, if you prefer not to have the added fat grams.