You need (for 4-6 portions):

• 2 cups cooked beetroot, cut into cubes
• ½ cup cooked peas
• ½ cup pineapple, peeled and cubed
• 1 tablespoon grated onion

For the salad dressing:

• ¼ cup sugar
• 1¼ table spoons corn flour
• ¹/3 cup white wine vinegar
• ¼ cup water
• 2 tablespoons butter
• ½ teaspoon salt

Easy.

Mix the ingredients for the salad dressing and simmer it over a very low heat for about 5 minutes. Set it aside until it has cooled.

Easier.

Place the salad ingredients in a pretty bowl and pour over the dressing.

Easiest.

Helpful hint: If you want to save time, cook the beetroot the previous day so you can put the salad together quickly. Or simply buy a bottle of good-quality preserved beetroot.