BEETS WITH LENTILS AND GINGER ENJOY DAN:

                BEETS WITH LENTILS AND GINGER by CHEF DAN:

Serves 4

INGREDIENTS:

6 beets, trimmed

1/2-cup water

1/2-teaspoon coarse salt

1 tablespoon olive oil

1 teaspoon sesame oil

1 cup dried lentils

6 slices fresh ginger, thinly sliced

1 teaspoon finely grated fresh ginger

1/2-onion, finely diced

2 tablespoon red-wine vinegar

2 teaspoon honey

1-1/2-teaspoons EACH whole coriander seeds, mustard seeds, and fennel seeds

A handful of fresh mint, roughly chopped

A handful fresh parsley, roughly chopped

DIRECTIONS: (PRE HEAT THE OVEN TO 375 DEGREES)

1.   In a dry fry pan toast the seeds until they start to pop.

2.   When cool add to a spice grinder and grind until a powder.

3.   Place beets, water and 1/4-teaspoon salt in a baking dish.

4.   Cover with parchment, then foil and bake for 45-55 minutes.

5.   When bets are cool peel and quarter, and place in a bowl.

6.   Toss with sesame oil.

7.   Combine lentils and sliced ginger in a saucepan, cover with water.

8.   Bring to a boil, reduce heat and simmer gently.

9.   Cook, stirring occasionally for about 20 minutes.

10.                Drain and discard ginger.

11.                Transfer to a bowl and add 1/2-teaspoon salt.

12.                Combine remaining salt and grated ginger, vinegar, onion, and honey;

13.                Let stand for 20 minutes.

14.                Whisk remaining oil into the seeds.

15.                Pour over lintels, and toss to coat, season with salt and pepper.

16.                Stir in chopped mint and cilantro.

17.                Arrange beet wedges on top of lentils

ENJOY DAN:                                                           BON-APPETITE!!