In a saucepan, combine brown sugar, cornstarch and salt; add pineapple with juice and bring to a boil, stirring constantly until thick, about 2 minutes. Add beets, butter and lemon juice; cook over a medium heat for 5 minutes, stirring occasionally.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 52 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 6.2mg||2 %|
|Sodium 149.3mg||5 %|
|Potassium 213mg||6 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 27.6g|
|Protein 1.1g||2 %|
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Calories per serving: 166
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