Ingredients
Instructions
Roast the Beets
Wrap the beets individually in foil. Roast in a 200 °C (400 °F) oven until completely tender when pierced with a skewer, 45–60 minutes depending on size. Allow to cool just enough to handle, then peel by rubbing the skins off with a paper towel. Cut into bite-sized wedges and keep warm.
Cook the Lentils
Rinse the lentils under cold water. Transfer to a pot with plenty of cold water, a pinch of salt, and any reserved thyme stems. Bring to a boil over high heat, then reduce to a gentle, steady simmer. Cook until the lentils are tender throughout but still holding their shape, 20–25 minutes. Drain immediately and transfer to a wide bowl.
Make the Dressing
In a small jar, combine the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Shake or whisk vigorously until glossy and fully emulsified. Taste — it should be boldly acidic and well-seasoned, as the greens and beets will soften its intensity once assembled.
Dress the Warm Lentils
Pour about three-quarters of the dressing over the hot lentils and toss well. Let rest for 5 minutes, stirring once — the lentils will absorb the dressing and turn glossy and deeply flavored.
Prep the Remaining Ingredients
Slice the cucumber into thin half-moons. Toast the walnuts in a dry skillet over medium heat, tossing frequently, until fragrant and lightly golden, 3–4 minutes. Roughly chop the cilantro and strip the thyme leaves from their stems.
Assemble
Arrange the baby lettuces across a wide, shallow bowl or platter. Spoon the dressed lentils over the greens and nestle the roasted beet wedges among them. Scatter over the cucumber slices, toasted walnuts, cilantro, and thyme leaves. Distribute the Asiago cubes evenly across the top. Drizzle with the remaining dressing and serve immediately while the lentils are still warm and fragrant.
Plating & Garnishing
Serve in a wide, shallow bowl that showcases the jewel tones of the roasted beets against the dark lentils. Keep the lettuces as a loose, airy base so they stay crisp beneath the warm components. Scatter the Asiago cubes and walnuts from a height for a naturally irregular, abundant look. Finish with a thin drizzle of extra-virgin olive oil and a few extra whole cilantro leaves for a bright, vivid top note.