Honey 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 virtuous and sad. The real star is the pesto dressing — a bright, garlicky blend of fresh basil, raw walnuts, lemon juice, and olive oil that pulls every element of the bowl into focus. Because the dressing is made entirely from scratch in a food processor, there's no need to scrutinize store-bought labels for hidden sweeteners that can sneak into bottled vinaigrettes and pestos. The lentils are simmered until just tender so they hold their shape and soak up that herby coating without turning mushy. Roasting the beets in foil with just olive oil and salt coaxes out their natural sweetness without any added sugar or syrup — the flavor is all theirs. A final scatter of roughly chopped walnuts adds crunch and ties back to the nutty depth already running through the dressing. It's the kind of composed salad that works as a hearty lunch, a dinner side, or an impressive dish to bring to a table where you'd rather not explain 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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