Citric Acid 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 — fresh basil, raw walnuts, garlic, and olive oil blended into something bright and herbaceous that coats every lentil beautifully. For anyone navigating citric acid sensitivities, store-bought dressings and condiments are often a minefield of hidden additives, which is exactly why making your own from scratch matters so much here. The lemon juice in this pesto is the only acidic element, and it comes straight from a fresh lemon — no preservatives, no mystery ingredients, just clean flavor you can actually trace. Roasting the beets low and slow in foil draws out their natural sweetness and makes peeling them almost effortless. The layering of textures — tender lentils, silky beet wedges, crunchy chopped walnuts, and soft arugula — means every bite has something going on. It's the kind of salad that converts skeptics and holds up well enough to bring to a table where you want to impress without explaining your dietary needs at all.
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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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