Step 1: Roast the Beets : Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 35–40 minutes or until fork-tender. Once cooled slightly, peel off the skins (they should slip off easily) and cut into bite-sized cubes.

Step 2: Cook the Lentils : In a medium pot, combine lentils and water (or broth). Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20–25 minutes until tender but not mushy. Drain any excess liquid and let cool slightly.

Step 3: Make the Dressing : In a small bowl, whisk together olive oil, balsamic vinegar, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Step 4: Assemble the Salad : In a large mixing bowl, combine the warm lentils and roasted beets. Pour half of the dressing over them and toss to coat. Add arugula, red onions, and parsley, then drizzle the remaining dressing. Gently toss again and top with crumbled goat cheese and nuts (if using).

Step 5: Serve : Serve warm or at room temperature for the best flavor.