Nitrate & Nitrite Free Pesto-Walnut Lentil and Roasted Beet Salad
Earthy roasted beets, protein-packed French green lentils, and a vibrant homemade walnut-basil pesto come together in a salad that feels genuinely special without requiring any fussy technique. Every component here is built from whole, unprocessed ingredients — fresh basil, raw walnuts, lemon juice, olive oil — so there's no need to scrutinize labels for hidden preservatives or cured-meat additives that so often sneak into deli-style salads. The pesto dressing does serious heavy lifting, coating the lentils in herby, garlicky richness while the beet wedges add a gorgeous jewel-toned sweetness to every forkful. Peppery baby arugula keeps things lively, and a final scatter of chopped walnuts gives you that satisfying crunch right at the end. Roasting the beets low and slow in foil is the kind of hands-off step that rewards patience — the skins slip right off and the flavor deepens considerably. This is the sort of salad that converts skeptics, the type of dish you bring to a dinner party and watch disappear before anything else on the table does.
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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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