Pescatarian Pesto-Walnut Lentil and Roasted Beet Salad
Earthy, vibrant, and genuinely satisfying, this salad brings together roasted beet wedges, hearty French green lentils, and a bright walnut-basil pesto dressing that ties everything together beautifully. The lentils are simmered until tender but still hold their shape, giving the salad real substance rather than just a side-dish feel. Roasting the beets low and slow in foil coaxes out their natural sweetness, and once you peel back that skin, the deep jewel-toned wedges are almost too pretty to toss. The pesto dressing skips the parmesan entirely — it's built on fresh basil, raw walnuts, garlic, and lemon juice blended with olive oil, so it's punchy and herbaceous without any dairy weighing it down. A handful of peppery arugula and an extra scatter of chopped walnuts on top add crunch and a little heat if you go for the red pepper flakes. This is the kind of plant-forward dish that feels celebratory enough for a dinner party but simple enough to pull together on a weeknight.
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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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