Directions

Roast the Red Beets

1. Preheat your oven to 425°F. Place the scrubbed red beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Wrap the foil tightly around the beets and place the packet on a sheet pan.
2. Roast for 50 to 70 minutes, until the largest beet can be pierced easily with a paring knife with very little resistance.
3. Carefully open the foil and let them cool until comfortable to handle. Using gloves or a paper towel, gently rub off the skins, then cut the beets into wedges or rustic, bite-sized chunks.

Cook the Lentils

1. While the beets are roasting, rinse the green lentils thoroughly under cold running water.
2. Add the lentils, bay leaf, crushed garlic clove, and 4 cups of cold water to a medium saucepan.
3. Bring just to a boil, then immediately reduce the heat to a gentle simmer. Cook uncovered for 20 to 25 minutes until the lentils are tender but still hold their shape.
4. Drain immediately and discard the bay leaf and garlic. Spread the lentils out onto a baking sheet or large plate to cool slightly and prevent carryover cooking.

Prepare the Asparagus and Snow Peas

1. Bring a large pot of generously salted water to a boil and prepare a large bowl filled with ice water.
2. If using thicker asparagus, cut the spears into 2-inch pieces on a sharp bias. If using thinner spring asparagus, leave them slightly longer for an elegant presentation.
3. Blanch the asparagus in the boiling water for 2 minutes until vibrant green and tender-crisp, then transfer immediately to the ice bath.
4. Leave the snow peas fresh or blanch for 30 seconds only, transferring them straight to the ice bath. Drain both thoroughly and dry very well on clean towels. Once dry, thinly slice the snow peas on a sharp bias.

Toast the Pistachios

1. Place the pistachios in a dry skillet over medium-low heat.
2. Toast for 3 to 5 minutes, stirring frequently, until they are lightly fragrant and just beginning to take on a golden colour.
3. Transfer them immediately to a plate to stop the cooking process.
4. Roughly chop about two-thirds of the pistachios, leaving the remaining pieces whole for great textural variety and visual contrast.

Make the Vinaigrette

1. In a medium bowl, whisk together the minced shallot, fresh lemon juice, lemon zest, champagne vinegar, Dijon mustard, honey, salt, and black pepper. Slowly pour in the extra virgin olive oil while whisking constantly until the dressing is lightly emulsified and glossy.
2. Taste and adjust seasonings if necessary. The dressing should taste bright and pleasantly sharp before meeting the vegetables.

Slice the Candy Cane Beets and Radishes

1. Peel the candy cane beets. Using a mandoline or a very sharp chef's knife, slice them crosswise into paper-thin rounds, about 1 to 2 mm thick.
2. Thinly slice the radishes as well. Keep both components separate and undressed until final assembly.

Assemble and Layer

1. First Layer: In a large, shallow serving bowl or wide platter, toss the slightly warm lentils with about one-third of the prepared lemon shallot vinaigrette. Spread out evenly on the platter

2. Second Layer: In a large bowl, add the chunks of roasted red beets, blanched asparagus, sliced snow peas, and half of the sliced radishes. Drizzle with a bit of vinaigrette and toss gently until lightly coated; do not overdress. Arrange over top of the lentils.

3. Serve extra vinaigrette on the side.

4. Topping: Tuck the raw candy cane beet slices throughout the salad rather than fully mixing them in. Finish the platter by scattering the remaining radishes, crumbled feta, toasted pistachios, fresh dill, and chives across the top. Right before serving, give the platter a light squeeze of fresh lemon juice to wake up all the flavours. Serve slightly warm or at cool room temperature.