Red Lentil Salad with Feta and Beets

Ingredients

• 4 small beets (3/4 pound)
• 1/4 cup grapeseed oil
• 1 tablespoon minced shallots
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground fennel seeds
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• Pinch of cayenne pepper
• Salt and freshly ground pepper
• 1 cup red lentils (7 ounces)
• 2 tablespoons chopped parsley
• 1 large bunch arugula (6 ounces), leaves torn into bite-size pieces
• 2 1/2 ounces feta cheese, preferably French, crumbled (1/2 cup)

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