MSG 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 special — the kind of thing you'd order at a nice restaurant and then immediately wish you could make at home. The star is a bright, blender-made pesto dressing built from fresh basil, raw walnuts, garlic, and lemon juice, which coats every lentil and leaf in herby, citrusy flavor. Because every component is made from scratch using whole, recognizable ingredients, there's no need to scrutinize labels for hidden additives or flavor enhancers that sneak into store-bought dressings and packaged grain salads. Roasting the beets low and slow in foil coaxes out their natural sweetness, and the du Puy lentils hold their shape beautifully so the salad has real texture rather than turning to mush. A double hit of walnuts — blended into the dressing and scattered on top — adds richness and a satisfying crunch that makes this feel more like a meal than a side. It's the kind of wholesome, vibrant dish that proves eating clean doesn't mean eating boring.
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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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