Anti Inflammatory 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's as stunning on the plate as it is satisfying to eat. The real star is the homemade walnut-basil pesto dressing — blended with fresh lemon juice, raw walnuts, and extra virgin olive oil — which coats every lentil and clings to those jewel-toned beet wedges beautifully. Each of those core ingredients brings something meaningful to the table from an inflammation-fighting standpoint: walnuts deliver omega-3 fatty acids, beets are loaded with betalain pigments, lentils offer plant-based protein and fiber, and olive oil provides heart-healthy monounsaturated fats. Nothing here is processed or hard to find, and the whole recipe is built from whole foods with no shortcuts needed. The beets roast low and slow in foil until they're meltingly tender, and the lentils simmer just long enough to stay firm and hold their shape under that glossy green dressing. A final scatter of roughly chopped walnuts adds crunch, and a pinch of red pepper flakes gives it a gentle kick if you're into that. This one serves four and works beautifully as a hearty lunch or a side that easily steals the show at dinner.
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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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