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Beets with browned Sage & Pine Nuts

A simple, earthy side that pairs sweet beets with browned ghee, sage, and pine nuts, finished with maple and pumpkin shoots for a rustic yet elegant fall dish. Rich in antioxidants, folate, and fiber from beets, it supports circulation, liver detoxification, and digestive health. The healthy fats in ghee and pine nuts enhance absorption of fat-soluble vitamins and promote cellular repair and hormone balance, while sage adds anti-inflammatory and cognitive-supportive benefits.

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  • 3 medium beets, peeled and cut into eights
  • 2 tbsp pine nuts
  • 1 tbsp ghee
  • 1 tbsp finely sliced sage leaves (about 9 leaves)
  • 1 tsp pure maple syrup
  • 1/2 cup pumpkin shoots (or substitute pea shoots)
  • salt, to taste
Servings 4
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
  1. Steam the beets: Place quartered beets in a steamer basket over boiling water. Steam for 15 -20 minutes, or until tender when pierced with a fork.
  2. Toast pine nuts: In a large dry skillet over medium heat, toast pine nuts for 2-3 minutes until golden and fragrant. Remove and set aside.
  3. Brown the ghee: In the same skillet, add ghee and melt over medium heat. Add sage and cook for 30-45 seconds until crisp and aromatic
  4. Glaze the beets: Add the steamed beets to the skillet with the ghee and sage. Toss gently to coat. Drizzle with maple syrup and season with a pinch of salt.
  5. Finish and serve: Transfer to a serving dish. Top with toasted pine nuts and fresh pumpkin shoots. Serve warm.

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