Preheat the oven to 400° F
Prepare the Lentils
Drain and rinse the lentils, put them in a saucepan, and cover with water.
Bring to a boil, reduce the heat, and simmer until tender but not mushy (~ 10 to 20 minutes) depending on the soaking time.
When the lentils are almost cooked, add a ¾ teaspoon salt and continue to simmer until tender. Drain, and rinse under cold water to halt the cooking.
Put the lentils in a large bowl.
Roast the Beets
Wrap 4 beets in aluminum foil and put them on a baking sheet.
Roast the beets until they are cooked through (~ 35 to 50 minutes) depending on their size.
Remove them from the oven, let sit in their foil for about 15 minutes
When they're cool enough to handle, unwrap the foil and slip the skins off.
Chop the beets into bite-size pieces and add them to the lentils.
Peel the remaining 2 beets.
Using a mandoline or a sharp knife, slice the beets into thin rounds; then slice the rounds crosswise to make matchsticks.
Add the raw beets to the lentils and roasted beets.
Make the Dressing
Whisk the olive oil, vinegar, maple syrup, and a pinch of salt together in a small bowl, and pour this dressing over the salad.
Finish and Serve
Add the orange zest, chopped parsley, and pine nuts, and season with salt and pepper.