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 Beetroot with Ginger

1 ½ lbs small beets, trimmed,
1/3 cup seedless raisins
2 tbs unsalted butter
1 ½ tsp minced fresh ginger
1 tbs red wine vinegar
1 tsp finely slivered lime peel


Place the beets in a saucepan cover with cold unsalted water.
Heat slowly to boiling reduce the heat. Simmer, uncovered, until barely tender, about 25 minutes.
Remove just enough beet liquid to cover the raisins in a small bowl.
Let them stand 10 minutes.
Meanwhile drain the beets under cold water. Remove the skins and cut the beets into slices reserve.
Drain the raisins reserve.
Melt the butter in a large frying-pan over medium-low heat.
Stir in the ginger cook 5 minutes.
Add the reserved beets and raisins, the sugar and the vinegar.
Cook until warmed through
Sprinkle with the lime peel.

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