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ON YOUR MENU: Pineapple Beet Salad

1 (13oz.)can pineapple chunks
2 (15oz.)can sliced beets
1/2 cup onions, chopped
1/2 cup vinegar
4 Tablespoons sugar
2 Tablespoons cornstarch
1/2 tsp. salt
1/8 tsp. ground ginger
 
Drain the liquid from the pineapple and beets into a sauce pan.  Add the vinegar, sugar, cornstarch, salt and ginger to liquids.  Cook on low heat until thickened. 

Add pineapple, beets and onions and bring to a boil.  Allow to cool or refrigerate before serving.