Crumbled Feta


Prep time: 20 minutes
Cooking time: 35 minutes
Serves: 2 as a meal; 4 as a side

Ingredients

2 large handfuls arugula
1 grapefruit
1 beet
1/4 cup green lentils, dry
1/2 cup water or vegetable broth
1/4 cup dry white wine
2 cloves garlic
3/4 cup pearl couscous
extra virgin olive oil
1/2 lemon
3 sprigs thyme
4 tbsp feta
sea salt
fresh cracked black pepper

Dressing
3 tbsp extra virgin olive oil
juice from 1/2 lemon
1 tbsp dijon mustard
2 tsp trader joe’s 21 salute seasoning (a combination of oregano, basil and garlic powder will also do the trick)
sea salt
fresh cracked black pepper

Arugula, Grapefruit, & Lentil Beetdown

Beets are not only delicious and good for you, but the puns are endless. They’re unBEETable! Harharhar. Okay sorry, here’s why this is good for you:

  • Lentils are excellent sources of energy boosting iron, heart-healthy fiber, folate and magnesium. Oh and they’re high in protein too.
  • Looking for a vegetable that has antioxidants, anti-inflammatory and liver detoxification support? Add beets to your cooking playlist. They’re also high in potassium, vitamin C and folate if you’re into that sort of thing.
  • We could all use an immune system boost; and grapefruit has vitamin C to help.
  • Like most greens, Arugula is high in antioxidants, folate and vitamins A and K. This means cancer prevention, a healthy heart and healthy eyes.

Prep time: 20 minutes
Cooking time: 35 minutes
Serves: 2 as a meal; 4 as a side

Ingredients

2 large handfuls arugula
1 grapefruit
1 beet
1/4 cup green lentils, dry
1/2 cup water or vegetable broth
1/4 cup dry white wine
2 cloves garlic
3/4 cup pearl couscous
extra virgin olive oil
1/2 lemon
3 sprigs thyme
4 tbsp feta
sea salt
fresh cracked black pepper

Dressing
3 tbsp extra virgin olive oil
juice from 1/2 lemon
1 tbsp dijon mustard
2 tsp trader joe’s 21 salute seasoning (a combination of oregano, basil and garlic powder will also do the trick)
sea salt
fresh cracked black pepper

Directions

  1. Rinse lentils and add to a pot with 1/2 cup broth (or water) and white wine. Bring to a boil and then reduce to a simmer, cooking for about 20 – 25 minutes until all liquid is absorbed and lentils are cooked. Set aside.
  2. In a separate pot, heat a drizzle of olive oil on medium high heat and add couscous. Toast for 4-5 minutes until couscous has a brown-ish color. Add 1 cup water, cover and bring to a boil and then reduce to a simmer. Cook for approximately 10 minutes or until water is absorbed. Set aside.
  3. While lentils and couscous cook, peel, halve and thinly slice the beet.
  4. Peel and slice garlic thin, like as close to paper thin as you can.
  5. Slice grapefruit in half lengthwise. Using a sharp knife, remove peel, getting as much of the white pith off. Laying the grapefruit flat side down, slice along the membranes to remove the grapefruit sections. This takes some practice, but will be easier when you get to the second half of the grapefruit.
  6. In a skillet, heat about 2 tbsp olive oil on medium-high. Add the beets and garlic. Sprinkle with thyme and juice from half the lemon. Season with sea salt and fresh cracked black pepper. Cook for about 4-5 minutes, tossing occasionally until beets are slightly softened, but still have a slight crunch to them. Set aside,
  7. In a small bowl, whisk together, 3 tbsp of extra virgin olive oil, juice from 1/2 lemon, 1 tsp dijon mustard, 21 salute seasoning, a sprinkle of sea salt and fresh cracked black pepper.
  8. In a large bowl add arugula, beets, lentils, couscous, grapefruit, crumbled feta and dressing. Toss to coat, serve and savor every bite.

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