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Red Lentil Salad With Feta And Beets

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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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