Nutmeg 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 impressive without being fussy. The beets are foil-roasted until silky and sweet, the lentils hold their shape beautifully, and the bright lemon-forward pesto ties everything together with a punch of fresh flavor. Peppery baby arugula adds a little bite, and a final scatter of roughly chopped walnuts gives every forkful a satisfying crunch. Many store-bought dressings and spice blends sneak in warm spices you might not expect, but this pesto dressing is built entirely from basil, garlic, lemon, olive oil, and walnuts — nothing hidden, nothing unnecessary. It's naturally free of the warming spice that shows up uninvited in so many salad dressings and prepared foods, making it a genuinely clean, confident choice. This is the kind of salad that works as a hearty lunch, a make-ahead meal prep staple, or a showstopping side at 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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