Gut Friendly Pesto-Walnut Lentil and Roasted Beet Salad
Earthy, vibrant, and genuinely satisfying, this salad brings together roasted beet wedges, tender French green lentils, and a bright homemade pesto dressing that ties every element together beautifully. French green lentils are a standout choice here because they hold their shape after cooking rather than turning mushy, giving you that hearty, filling bite that makes this feel like a real meal rather than a side dish. The pesto is blended from scratch with fresh basil, raw walnuts, lemon juice, and olive oil — no jarred sauces or mystery additives, just whole ingredients you can feel good about. Beets are a genuinely gut-supportive vegetable, and roasting them low and slow in foil brings out a natural sweetness that plays perfectly against the peppery arugula and the herby, nutty dressing. Walnuts appear twice — blended into the pesto and scattered on top — adding healthy fats and a satisfying crunch without anything processed. The lemon juice keeps the whole bowl feeling fresh and lively rather than heavy, which is exactly what you want from a salad built around this many bold flavors. It comes together in a logical sequence that lets you multitask, and the result looks stunning on a platter with those deep jewel-toned beet wedges against the green.
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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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