Breastfeeding Friendly 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 satisfying rather than virtuous-but-boring. The lentils are a standout here — they hold their shape beautifully and deliver a solid hit of plant-based protein and iron, both of which matter a lot when your body is working overtime to produce milk. Walnuts show up twice, in the blended pesto dressing and scattered on top for crunch, bringing healthy omega-3 fatty acids that support both you and your baby. Fresh basil, bright lemon juice, and good olive oil keep the dressing clean and free from anything processed or hard to pronounce. The beets roast low-effort in foil while the lentils simmer on the stove, so the timing is forgiving and the whole thing comes together without stress. Peppery arugula rounds out the bowl with folate and a little bite that balances the sweetness of the beets perfectly. It's the kind of nourishing, flavor-forward meal that actually makes you look forward to eating well.
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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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