4 medium beets
Juice of 1 lemon (about ¼ cup lemon juice)
4 tablespoons olive oil, divided
¾ teaspoon salt, divided
¼ teaspoon pepper, divided
1 (15-ounce) can unsalted lentils, drained and rinsed (or 1 ½ cups cooked lentils)
½ tablespoon red wine vinegar
4 large oranges, assorted varieties, peeled and segmented
1 avocado, cubed or sliced
¼ cup chopped fresh parsley or mint (we used a mix of both)
An Oldways recipe, courtesy of Kelly Toups (inspired by Samin Nosrat)