Chestnut 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 cut into wedges that hold their shape beautifully against the tender, nutty lentils. That pesto dressing — built from fresh basil, raw walnuts, garlic, and bright lemon juice — does double duty as both a coating for the lentils and a finishing drizzle, so every bite is deeply flavored. A handful of peppery baby arugula and an extra scatter of chopped walnuts add freshness and crunch right before serving. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans on walnuts throughout, so there's no ambiguity about what's in the bowl — just straightforward, clearly labeled ingredients you control from start to finish. It's the kind of composed salad that works as a satisfying lunch, a dinner side, or even a make-ahead meal since the lentils and beets can be prepped in advance. Bold, colorful, and genuinely filling, this one earns a permanent spot in the rotation.
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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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