This lentil salad boasts a vibrant appearance and flavor, owing to a blend of tangerine juice, sherry vinegar, and colorful caramelized roasted root vegetables. It functions equally well as a main course—paired with high-quality bread and butter—or as a side dish alongside roasted meat or fish.

To achieve maximum visual appeal, utilize both golden and red beets. Vegetarians may omit the bacon. Leftovers can be stored for a minimum of five days, though it is advisable to exclude radicchio when packing, as the vegetable becomes soggy under refrigeration.