Instructions

With a spiral cutter thinly cut the beets in to long spaghetti-like strands. Set aside in a bowl.

Chiffonade cut the beet greens and lightly blanch them in boiling water until just wilted. Cool with cold water, drain and add to the Beets.

In a jar or container, grate the Ginger-root, add the Orange Vinegar, Olive Oil and Salt & Pepper. Close tightly, shake well.

Pour over the Beets, toss and season to taste. Set aside to macerate.

Lentils:

Rinse the Black Lentils well, then place in a sauce pan. Cover them with the Chick or Vegetable Broth, add the Garam Masala and Bay leaf. Bring the pot to a boil, then reduce the heat to medium-low. Let simmer 15-20 min or until the Lentils are tender. Remove from the heat. Set aside.

Heat a dry saute pan over medium heat until hot. Add the Pine Nuts to the dry, hot pan. Shaking or tossing frequently so the Pine Nuts don’t burn. Let them turn a golden brown. Place them in a bowl to cool and to stop the cooking.

Oranges:

Peel and slice the Oranges into 1/2 wide circles.

Heat the Sugar over high heat in a saute pan until it starts to turn a golden brown. Add the Orange sections to the pan and cook until the edges start to turn brown and the juices begin to bubble. Reduce the heat to medium, then add the Butter. Cook a few more minute until the Butter melts and the Oranges begin to caramelize.

Assembly:

Place the Beets and Lentils together in a bowl and toss together.Add the Orange segments and the caramelized juices on top of the Beets. Garnish with the toasted Pine Nuts.