Instructions: Beets may seem wintry, but in fact theyre likely to be freshest in summer.

Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cherry color to this salad. But red beets work fine, too.

To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.

To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.

To prepare salad, leave root and 1 inch stem on beets; scrub with a brush.

Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/4 teaspoon salt, and 1/4 teaspoon pepper to beets. Set aside.

To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt.

Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired.

Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad).

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