Instructions

1. Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the beets, allowing them to become tender and caramelized.
2. Wash the golden beets thoroughly under running water to remove any dirt. Trim off the tops and roots, then wrap each beet individually in aluminum foil. This will help steam them while they roast, keeping them moist.
3. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30 minutes, or until they are fork-tender. The cooking time may vary depending on the size of the beets.
4. While the beets are roasting, prepare the lentils. If you haven't cooked them yet, rinse 1 cup of lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside.
5. While the lentils are cooking, segment the orange and grapefruit. To do this, cut off the top and bottom of the fruit to create a flat surface. Stand the fruit upright and carefully cut away the skin and pith, following the curve of the fruit. Once peeled, cut between the membranes to release the segments. Set the segments aside.
6. Once the beets are roasted and cool enough to handle, unwrap them and peel the skin off using your hands or a paper towel. Cut the beets into bite-sized cubes and set aside.
7. In a large mixing bowl, combine the cooked lentils, roasted golden beet cubes, orange and grapefruit segments, and arugula. Gently toss the ingredients together to combine.
8. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing. Adjust the seasoning to taste.
9. Drizzle the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
10. Finally, sprinkle the crumbled feta cheese on top of the salad before serving. Enjoy your Roasted Golden Beet Citrus Lentil Salad as a refreshing and nutritious dish!