Capsaicin 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 lot of fuss. The beets are foil-roasted until silky and sweet, the lentils hold their shape beautifully, and the bright lemon-forward pesto ties everything together with a richness that makes this feel more like a meal than a side dish. For anyone avoiding capsaicin, this recipe is naturally built around bold, satisfying flavors that have nothing to do with heat — the red pepper flakes listed are clearly marked optional and easy to skip entirely. Peppery baby arugula adds a fresh bite, and the double hit of walnuts — blended into the dressing and scattered on top — gives every forkful a satisfying crunch. The homemade pesto is the real star here: just basil, walnuts, garlic, lemon, and olive oil blended into something far more flavorful than anything from a jar. It's the kind of salad that works as a hearty lunch, a dinner centerpiece, or something you make ahead and eat straight from the fridge the next day.
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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)
Can be omittedred pepper flakes
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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