Mediterranean Diet Friendly Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-rich 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 homemade pesto dressing — fresh basil, raw walnuts, garlic, and bright lemon juice blended with extra virgin olive oil into something silky and deeply fragrant. Walnuts pull double duty here, blended into the dressing and scattered on top for crunch, which means every bite has that rich, nutty depth running through it. This kind of dish is a natural fit for a plant-forward eating style built around whole grains, legumes, healthy fats, and fresh produce — and it delivers on all of those without any compromise on flavor. French green lentils are worth seeking out specifically because they hold their shape after cooking, giving the salad real texture instead of mush. Roasting the beets low and slow in foil coaxes out their natural sweetness and makes the skins slip right off, so the prep is easier than it looks. Serve it right away while the arugula is still fresh and the colors are vivid — this one is as beautiful on the table as it is on the plate.
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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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