High Fructose Corn Syrup Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and peppery arugula come together in a salad that feels genuinely restaurant-worthy without any of the fuss. The real star is the homemade pesto dressing — fresh basil, raw walnuts, garlic, and lemon juice blitzed with good olive oil into something bright and herbaceous that coats every lentil beautifully. Because everything here is made from whole, recognizable ingredients, you sidestep the sneaky sweeteners that show up in so many bottled dressings and store-bought pestos. There's no corn syrup hiding in a condiment jar, no mystery additives — just real food doing exactly what real food should do. The walnuts pull double duty, lending richness to the dressing and a satisfying crunch scattered over the top at the end. It's hearty enough to stand alone as a main course but elegant enough to bring to a dinner party without any apology. A squeeze of fresh lemon keeps everything tasting alive and vibrant, making this one of those salads people actually ask you to make again.
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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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