Fish 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 special — the kind of thing you'd order at a restaurant and then immediately wish you'd made at home. The real star is the pesto dressing, blended from fresh basil, raw walnuts, garlic, and bright lemon juice, which coats every lentil and leaf in something deeply savory and herbaceous. Walnuts pull double duty here, lending richness to the dressing and a satisfying crunch when scattered on top at the end. Because everything is built from whole, straightforward plant-based ingredients, there's no need to scan labels for hidden seafood-derived additives like Worcestershire or anchovy paste that can sneak into dressings and sauces. The foil-roasting method for the beets is low-effort and genuinely foolproof — just wrap, roast, and rub the skins right off. This salad works beautifully as a hearty lunch, a stunning side, or a make-ahead grain bowl base since the lentils hold up well after dressing.
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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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