Put raisins in a small, heatproof container, add water until it covers the raisins, and place in microwave oven. Micro cook on high for 1-1 1/2 minutes. Remove from oven and set container aside so raisins can soak.
Heat a 12-inch, dry, non-stick skillet and toast pine nuts over medium-low heat, stirring frequently, until light brown; this should only take 2-3 minutes. Do not walk away while they are cooking or they might scorch. Remove nuts from pan and set aside.
Add olive oil to hot skillet (turn heat up to medium-high) and when oil is hot, add beet greens. Sauté for 2 minutes, uncovered, turning greens and stirring occasionally so they cook evenly. Add chopped garlic and cook for another minute, stirring and turning greens and garlic occasionally.
Add orange zest, olives and drained raisins to the greens mixture, and cook and stir occasionally for another 3 minutes. Grind some fresh pepper over the top, sprinkle with toasted pine nuts, and give it a final stir.
Remove from heat and scrape greens mixture into serving bowl.
Technique note: Use a microplane grater to efficiently remove zest from an orange (or any citrus). It produces extremely fine shreds of zest – the colored part of the skin only, with no white pith attached.