{"id":5853,"date":"2019-04-16T19:23:07","date_gmt":"2019-04-16T23:23:07","guid":{"rendered":"https:\/\/recipes.darcyparks.ca\/?p=5853"},"modified":"2019-04-16T19:23:07","modified_gmt":"2019-04-16T23:23:07","slug":"black-lentils-with-oranges-and-beets","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=5853","title":{"rendered":"Black Lentils with Oranges and Beets"},"content":{"rendered":"<p style=\"padding-left: 30px\"><strong>Serves: 4<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Source: Heart Smart Recipes<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>8 ounces of beets, scrubbed<\/li>\n<li>3\/4 cup dry black lentils<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>4 cups of baby arugula or kale<\/li>\n<li>2 tablespoons of pine nuts or walnuts<\/li>\n<li>1 orange<\/li>\n<li>3 tablespoons of white balsamic vinegar<\/li>\n<li>1 tablespoon of finely chopped shallot<\/li>\n<li>1 tablespoon of olive oil<\/li>\n<li>1 tablespoon of honey<\/li>\n<li>1 teaspoon of fresh chopped rosemary<\/li>\n<li>1\/2 teaspoon of black pepper<\/li>\n<li>3 tablespoons of crumbled goat cheese<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350F. Wrap beets in foil and place beets on a small baking sheet and bake until tender (about 1 hour 15 minutes). Cool completely and slip off beet skin with the foil. Slice the beet<\/li>\n<li>Rinse lentils. Bring water to a boil, add lentils with 1\/2 teaspoon of salt and cook for 20 minutes or until tender. Drain lentils, cool, and toss with arugula.<\/li>\n<li>In a dry skillet, toast pine nuts or walnuts for 3 to 4 minutes, stirring occasionally.<\/li>\n<li>Zest orange and place zest in a small bowl.Remove and discard remaining peel and cut orange cross-wise into 1\/4 inch slices.<\/li>\n<li>To make the dressing, add vinegar, shallot, oil, honey, rosemary, pepper and remaining 1\/4 teaspoon of salt to orange zest.<\/li>\n<li>Arrange lentil mixture on a serving platter. Top evenly with beets, orange slices and goat cheese and nuts. Drizzle with the dressing.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 4 Source: Heart Smart Recipes Ingredients: 8 ounces of beets, scrubbed 3\/4 cup dry black lentils 3\/4 teaspoon salt 4 cups of baby arugula or kale 2 tablespoons of pine nuts or walnuts 1 orange 3 tablespoons of white balsamic vinegar 1 tablespoon of finely chopped shallot 1 tablespoon of olive oil 1 tablespoon [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-5853","post","type-post","status-publish","format-standard","hentry","category-salads"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5853","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5853"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5853\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}