, peeled, cut into 1/4-in. cubes (2 cups)
1 1/2 cups
HEAT oil in a medium saucepan over medium. Add onion and ginger and cook until onion is softened, 3 min.
ADD beets, water, vinegar, raisins, sugar, salt and pepper. Bring to a boil, then reduce heat to medium and simmer until beets are just tender and liquid is slightly reduced, about 25 min. Remove from heat and stir in Dijon. Cool completely, then refrigerate for up to 2 weeks. Serve with tourtière.