Ginger Beets with Orange Sauce and Pine Nuts

Ginger Beets with Orange Sauce and Pine Nuts

Products Used:

Ginger Beets with Orange Sauce and Pine Nuts


Try to use all organic ingredients.
3 cups beets (2 medium large), chopped into large bite-size pieces
4 tbsp. leeks, minced
3 Tbsp. raisins, soaked for 10 minutes
2-3 tbsp. pine nuts
2 tbsp. Harvest Persian Lime Olive Oil
1 tbsp. Harvest Blackberry Ginger Balsamic
1 tbsp. ginger root, finely grated
2 tbsp. dried orange zest, or, 1 teaspoon super finely grated orange peel
1/4 tsp. Himalayan salt


Finely chopped green onions, black pepper, stone ground mustard.


 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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