Artificial Food Coloring 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's as stunning on the plate as it is satisfying to eat. The real star is the homemade pesto dressing — blended from fresh basil, raw walnuts, garlic, and bright lemon juice — which coats every lentil and leaf in something deeply herby and rich. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for dyes or synthetic additives that sneak into bottled dressings and pre-made sauces. Roasting the beets low and slow in foil brings out their natural sweetness, and that vivid jewel-toned color comes entirely from the vegetable itself — no enhancement needed. The walnuts pull double duty, adding body to the dressing and a satisfying crunch scattered over the top. It's the kind of salad that works as a hearty lunch, an impressive dinner side, or a make-ahead meal that holds up beautifully once the lentils have had time to soak in all that pesto flavor.
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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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