Scrub beets, remove green tops and remove any dark spots. Cut into pieces, about one inch in size. Rinse leeks and ginger. Remove any bad spots from ginger before grating. Place beets in steamer tray, and cook over medium-low heat until just tender, about 15 minutes. Remove from heat and allow to cool. Place in large bowl. Add pine nuts, leeks, ginger, raisins, orange zest, olive oil, vinegar, and salt. Mix thoroughly. Add garnishes. Serve, or cover and place in fridge overnight.
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