Ingredients

Instructions

  1. Cook the Lentils: Rinse the lentils and place in a saucepan with the bay leaf, thyme, and crushed garlic. Cover with cold water by 5 cm (2 in). Bring to a simmer and cook until just tender but still firm, about 20–25 minutes. Salt the water in the last 5 minutes. Drain, discard the aromatics, and keep warm.

  2. Roast the Beets: Preheat your oven to 200°C (400°F). Scrub the beets and wrap them in foil with a drizzle of olive oil and a pinch of salt. Roast until tender when pierced with a knife, about 45–60 minutes. Once cool enough to handle, peel the skins and cut into small cubes to match the other components.

  3. Roast the Potatoes: While the beets are roasting, cube the potatoes into similar small pieces. Toss them on a baking tray with olive oil, salt, pepper, and chopped thyme (if using). Roast at 200°C (400°F) until golden and crisp, about 25–30 minutes.

  4. Prepare the Fresh Elements: Slice the mini cucumbers into chunky half-moons. If the parsley feels too intense, ensure it is very finely chopped and balanced with plenty of fresh dill.

  5. Prepare the Vinaigrette:

    1. Combine: In a small jar or bowl, whisk together the sherry vinegar, Dijon mustard, and honey until well combined.
    2. Emulsify: Slowly pour in the olive oil while whisking constantly, or seal the jar and shake vigorously until the dressing is thick and emulsified.
    3. Season: Season to taste with salt and freshly ground black pepper.

  6. Dress and Assemble: In a large bowl, toss the warm lentils with about two-thirds of the prepared vinaigrette. Gently fold in the roasted potatoes and cubed beets.

  7. Plating: This is a structured chopped salad. Arrange the lentil and vegetable mixture in the bowls, then tuck the cucumber half-moons throughout. Finish with crumbly cubes of Asiago, toasted walnuts, and the fresh herbs. Scatter the optional arugula around the base if using.

Plating & Garnishing

  • Aesthetic: Aim for a “structured chopped” look where the beets, potatoes, and Asiago are all roughly the same size.
  • Finish: Use a sharp knife to cube the Asiago into rustic, crumbly 1 cm pieces.

Safety & Quality: Store any leftover components separately. The lentils and beets will keep well for 3-4 days, but the roasted potatoes and cucumbers should be added fresh to maintain their texture.

Tips

  • Balancing Herbs: If parsley is overwhelming, swap half of it for Fresh Dill. Dill pairs beautifully with both cucumber and beets, rounding out the earthy flavors.
  • No Greens? If you have no arugula, increase the Dijon Mustard in the vinaigrette or add a squeeze of Lemon Juice to the cucumbers for extra bite.
  • Cucumber Prep: For the best crunch, slice the cucumbers just before serving so they don’t release too much water into the lentils.