BHA & BHT Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, hearty French green lentils, and peppery arugula come together in a salad that feels genuinely restaurant-worthy without requiring much fuss. The real star is the homemade pesto dressing — blended from fresh basil, raw walnuts, garlic, and bright lemon juice — which coats every lentil and pools beautifully around those jewel-toned beet wedges. Because everything here is made from scratch with whole, recognizable ingredients, you sidestep the synthetic preservatives like BHA and BHT that sneak into so many bottled dressings, packaged nuts, and pre-cooked grains. Roasting the beets in foil with just olive oil and salt keeps the process simple while drawing out their natural sweetness, and the lentils hold their shape perfectly after a gentle simmer. A final scatter of roughly chopped raw walnuts adds crunch and richness that ties the whole bowl together. This is the kind of salad that converts skeptics — substantial enough to stand alone as a meal, and vibrant enough to steal the show at any table.
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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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