In another large saucepan, combine the lentils and water. Bring to a boil, then reduce the heat to low and cook for 20 minutes, or until the lentils are soft but still slightly firm. Drain and let them cool completely, making sure to reserve 2 tablespoons of the lentil broth.

To make the beetroot dressing: Combine the reserved beetroot, apple cider vinegar, tahini, olive oil, honey, and the 2 tablespoons of lentil broth in a bowl. Using an immersion blender, blend the dressing until smooth and creamy. If it is too thick, you can thin it with a little more lentil broth, though it is meant to be slightly dense. Season with salt to taste.

Prepare the remaining ingredients: De-seed the pomegranate. Cut the apples in half (no need to peel), remove the cores, and slice them into thin half-moons. Toss the apple slices with lemon juice to prevent discoloration. Cut the remaining two beetroots into medium-sized chunks.

Toast the pecans: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Spread the pecans in a single layer, toss them with the olive oil and a pinch of salt, and bake until fragrant and lightly browned, stirring frequently. This should take about 7 minutes. Remove them from the oven and let them cool completely.

To assemble the salad: Arrange the baby Romaine lettuce around a large, shallow serving bowl. Layer the cooked lentils over the lettuce, then arrange the pomegranate seeds and apple slices in a circular pattern. Scatter the beetroot chunks and toasted pecans in the center. Just before serving, give the dressing a final shake or stir, and drizzle it evenly over the salad. Sublime!