3/4 cup brown lentils, rinsed 1/4 cup extra virgin olive oil, plus more for serving 1 onion, thinly sliced Veggie Box beets, greens and stems chopped, root peeled and coarsely grated Kosher salt 1/2 teaspoon ground cumin 1 cup long-grain white rice Yogurt, for serving Paprika or cayenne for serving

Add lentils to a small saucepan and cover with 3 inches of water. Bring to a boil, then reduce to a simmer and partially cover. Cook until lentils are almost tender, 10 to 12 minutes; drain. In a large straight-sided skillet, heat olive oil over medium heat. Add onion, grated beets, and a generous pinch of salt and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes. Add 1 teaspoon salt, cumin, and rice and cook until rice looks opaque, 1 to 2 minutes. Stir in 1 1/2 cups water and lentils and bring to a boil. Reduce heat to low, cover, and simmer until rice is crisp-tender, 15 minutes. Uncover and top with beet greens. Cover and cook until greens are bright green and tender, 5 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Serve with yogurt, paprika/cayenne, and a drizzle of oil.