Obviously, the salad can be enjoyed cold, too: The original recipe from the GAIL’s cookbook, which I have amended a little to my taste, actually suggests it to be eaten chilled. I do, however, love the combination of warm “al dente” puy lentils and warm(ish) oven-baked beetroots whilst the remaining ingredients are cold (or let’s be precise and call them “at room temperature”). The “secret” method which gives this salad its interesting twist and strong aromatic flavour is to bake the beetroots in the oven with their skin on; with spreading their skin with olive oil first, then wrapping them in kitchen foil and baking them for about an hour you will get the most aromatic little beetroots you may have ever tasted! Now, admittedly this is not one of those salads you prepare within five minutes by just mixing veggies together and drizzling them with olive oil and balsamic…