Barley Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and a vibrant walnut-basil pesto come together in a salad that feels genuinely special without requiring a culinary degree. The beets are foil-roasted until silky and sweet, then tumbled with tender lentils that have been tossed in a bright, lemony pesto dressing — every bite is layered with flavor. Peppery baby arugula adds a fresh lift, and a scatter of roughly chopped walnuts on top gives you that satisfying crunch. Because the whole dish is built from whole grains, legumes, fresh herbs, and good olive oil, there's no need to scrutinize labels for hidden grain derivatives that can sneak into store-bought dressings and salad kits. The homemade pesto is the real star here — blended in a food processor in under a minute, it doubles as both a dressing and a flavor anchor that ties every component together. This is the kind of salad that converts skeptics, holds up beautifully as a make-ahead lunch, and looks stunning enough to bring to a dinner party.
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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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