Line a lidded pot with a double layer of foil large enough to hang over the pot. Set it over high heat. Add the rice and bay leaves to the pot. Use a veg peeler to strip the zest from your orange. Add it and 4 tbsp water. Set the beetroot on top.
Snugly fit the lid on your pot. Bring the excess foil up over the lid to seal it well. Keep the pot over high heat. Once you see smoke puffing out of the sides of the pot, set your timer for 8 mins.
Turn the heat off. Let the beetroot sit in the smoky pot a further 5 mins. Remove. Carefully strip the peel off. Halve each beetroot. Cut into bite-sized wedges.
Juice the orange. Whisk with 2 tbsp olive oil and a pinch of salt. Toss with the baby chard and beetroot wedges.
Set a pan over medium heat. Add the pine nuts. Toast till just golden. Add the cumin. Toast a few secs longer.
Arrange a big dollop of yogurt in the centre of each plate or on a platter. Arrange the dressed leaves and beetroot around it. Scatter the toasted seeds over the top.