October Beet Salad

I made this delicious beet salad for a recent gathering of the VEGphoenix Group, which you can find on Meet-Up Phoenix. What a great get together! Thanks to all the fine folks that make this happen!

Okay...
Sprout a day or so prior to making 3/4 cup of orange lentils, which have a great peppery taste to balance the sweet of the beets. Drain well and soak up any extra moisture by placing the sprouts on a several layers of paper towels or a dish cloth.

Grate 4-5 beets depending on size.
Chop approximately 1/2 of a celery bunch to a fine dice.
Finely dice ginger, enough to make about 1/4 cup
Add salt to taste (a good salt with color has all the minerals still in it!)
Course ground black pepper to taste
Approximately 1/4 cup raw apple cider vinegar
4 -5 tablespoons of toasted sesame oil (not entirely raw, but a flavor thats hard to imitate!)
1/3 cup +/- of coconut oil

That's it, simply mix, let marinate at room temp for a couple of hours, then chill.
I served mine in romaine leaves which made a nice counter balance to the flavors. It was a big hit with the group, so I promised to get this recipe up ASAP! Thanks everyone for motivating me.