Nightshade Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy, vibrant, and genuinely satisfying, this salad layers tender French green lentils, caramelized roasted beet wedges, and peppery baby arugula under a bright, herby pesto dressing that ties everything together beautifully. Avoiding nightshades can feel limiting when it comes to bold, restaurant-worthy salads, but this one delivers serious depth of flavor without a single tomato, pepper, or potato in sight — and the red pepper flakes are entirely optional if you want to keep it fully clear. The pesto is made from scratch in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and olive oil, so you know exactly what's going in and there's no need to scrutinize store-bought sauce labels. Roasting the beets low and slow in foil coaxes out their natural sweetness, and the du Puy lentils hold their shape beautifully so every forkful has real texture. Walnuts appear twice — blended into the dressing and scattered on top — adding a rich, nutty crunch that makes this feel indulgent even though it's entirely plant-based. It's the kind of salad that works as a hearty lunch, a dinner side, or something impressive enough to bring to a gathering where dietary needs vary widely.
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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)
Can be omittedred pepper flakes
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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