Carrageenan 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 feels genuinely satisfying rather than an afterthought. The real star is the homemade pesto dressing — blitzed together from fresh basil, raw walnuts, garlic, and bright lemon juice — which coats every lentil and clings to those jewel-toned beet wedges beautifully. Because everything is made from scratch with whole, recognizable ingredients, you sidestep the thickeners and stabilizers that sneak into so many store-bought dressings and prepared foods. Foil-roasting the beets keeps them tender and sweet without any fuss, and the lentils hold their shape perfectly after a gentle simmer, giving the salad real body. A final scatter of roughly chopped walnuts adds crunch and ties back to the nutty depth already running through the dressing. The optional red pepper flakes give it just enough heat to keep things interesting. This is the kind of bowl that looks impressive on a platter but comes together with straightforward technique and a short list of pantry staples.
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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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