Oats 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 expect at a nice restaurant but can absolutely pull off at home. The real star is the homemade pesto dressing, blended from fresh basil, raw walnuts, garlic, and bright lemon juice, which ties every element together with herby, nutty depth. Because the dressing is made entirely from scratch in a food processor, there's no guesswork about hidden grains sneaking in through a bottled sauce or pre-made mix. French green lentils are a smart choice here — they hold their shape beautifully after simmering, so the salad has satisfying texture rather than turning mushy when tossed. Roasting the beets low and slow in foil coaxes out their natural sweetness and makes the skins slip right off, no peeling required. A final scatter of roughly chopped walnuts adds crunch and doubles down on that rich, toasty flavor running through the pesto. It's hearty enough to serve as a main and impressive enough to bring to 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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