Dairy 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 restaurant-worthy without requiring much fuss. The real star is the homemade pesto dressing — built from fresh basil, raw walnuts, garlic, and bright lemon juice, then blended with olive oil until silky and pourable. Because the pesto skips the traditional parmesan entirely and leans on walnuts for richness instead, it delivers that deep, herby flavor without a drop of dairy. This is the kind of workaround that doesn't feel like a compromise at all — it just tastes like really good food. The lentils soak up the dressing beautifully, the beet wedges add sweetness and color, and a final scatter of chopped walnuts gives every bite a satisfying crunch. A pinch of red pepper flakes at the end ties everything together with just enough heat to keep things interesting. Whether you're cooking for a crowd or meal-prepping for the week, this salad is bold, filling, and completely plant-forward.
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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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