Almond Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and peppery baby arugula come together in a salad that feels genuinely special without being fussy. The real star is the homemade pesto dressing — blitzed from fresh basil, raw walnuts, garlic, and bright lemon juice — which coats every lentil and clings to those jewel-toned beet wedges beautifully. Because the dressing is made entirely from scratch in a food processor, you stay in full control of every ingredient, with no store-bought sauces that might sneak in unwanted nuts. Walnuts do all the heavy lifting here for richness and crunch, so there's zero need for almonds at any stage of the recipe. The lentils hold their shape after simmering, giving the salad real body and making it satisfying enough to stand alone as a main. A finishing scatter of roughly chopped walnuts and an optional pinch of red pepper flakes add texture and a gentle kick that ties everything together. This is the kind of vibrant, make-it-once-and-crave-it-forever salad that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), scrubbed
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the lentils
- 1 cup french green lentils (du puy), rinsed
- 2 ½ cups water
- ½ tsp salt
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic, peeled
- 3 tbsp fresh lemon juice (about 1 lemon)
- ¼ cup extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 cups baby arugula
- ¼ cup raw walnuts, roughly chopped
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet. Roast until a paring knife slides through the center with no resistance, 40–50 minutes depending on size.
- 2
While the beets roast, combine the lentils, water, and 1/2 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered until the lentils are tender but still hold their shape, 20–25 minutes. Drain any remaining water and spread the lentils on the baking sheet (or a plate) to cool for 10 minutes.
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