Pecan 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 without requiring a lot of fuss. The real star is the homemade pesto dressing — blitzed together from fresh basil, lemon juice, garlic, and raw walnuts — which coats every lentil in something bright, herby, and deeply satisfying. Roasting the beets low and slow in foil concentrates their natural sweetness, and they hold up beautifully against the bold dressing rather than getting lost in it. For anyone navigating tree nut concerns, it's worth knowing this recipe relies entirely on walnuts, with zero pecans anywhere in the ingredient list — no swaps needed, no label-reading anxiety. The lentils are simmered until just tender so they keep their shape and give the whole bowl a hearty, filling quality that makes this work as a main course, not just a side. A final scatter of roughly chopped walnuts on top adds crunch and makes the finished platter look genuinely impressive. It's the kind of salad that converts skeptics.
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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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