Macadamia Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and a vibrant walnut-basil pesto come together in a salad that feels genuinely impressive without being fussy. The beets get wrapped in foil and slow-roasted until silky, while the lentils simmer until just tender enough to hold their shape — both steps are simple and mostly hands-off. A bright, lemony pesto made from fresh basil, raw walnuts, garlic, and good olive oil pulls everything together as the dressing, coating every lentil in herby, nutty flavor. Peppery baby arugula and an extra scatter of chopped walnuts on top add freshness and crunch right before serving. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden nut blends or worry about cross-contact from exotic additions — walnuts are the only nut in play, and they're used intentionally throughout. This is the kind of salad that converts skeptics, equally at home as a weeknight main or a showstopper brought to a dinner party.
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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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